Wash zucchini and trim off ends. Grate on the large holes of a box grater or using the grater attachment for the food processor.

Place zucchini in a large mixing bowl, stir in 1 tsp salt and set aside for 15 minutes.

After 15 minutes, squeeze handfuls of zucchini tightly over the sink to remove excess water.Then place it in cheesecloth or a dishtowel to wring out any excess water.

Add ½ cups chopped green onion and 2 lightly beaten eggs.

In a small bowl, stir together 1 cup flour with 1 tsp baking powder, ½ tsp salt and ½ tsp black pepper, or season to taste.

Add flour mixture into zucchini mixture and stir until well combined.

Place a large non-stick skillet over medium-high heat with 2 TBSP olive oil.

Once the oil is hot, add the zucchini mixture a heaping tablespoon at a time and flatten out the tops slightly.

Sautee 3-5 minutes per side or until golden brown. If they brown too quickly, reduce the heat. Serve warm with sour cream and a sprinkle of green onions.