Get rid of the extra moisture by sprinkling some salt on the zucchini and then leaving it for five minutes. After that, press it firmly between the towel to remove as much water as you can. This is what makes the fritters crispy.

To prepare the mixture, take the zucchini that has been drained and place it into a big bowl, then add the egg, the flour, the Parmesan cheese, the green onions, the garlic, and if Italian seasoning is being used, add that as well.

Stir the ingredients together until they are fully combined. The mixture should hold its shape when scooped. If it still seems a bit wet, then add an extra tablespoon of flour.

Heat the skillet. Pour 1 or 2 tablespoons of olive oil into a large nonstick skillet. Warm it over medium heat.

To shape the fritters: using the spoon, take approximately 2 tablespoons of the zucchini mixture and place it into the skillet for each fritter, then gently flatten it with the back of the spoon, making sure to leave space between them.

Fry until they are golden: cook for 3 to 4 minutes on the first side until it is golden brown and crisp. Then turn them carefully and cook for another 2 to 3 minutes until both sides are golden and the centres are cooked through. Carry out the cooking in batches and add a bit more oil if necessary.

To drain and garnish, transfer the cooked fritters to a plate lined with paper towels or to a wire rack. If you wish, scatter on some fresh parsley.

To make the dipping sauce, take a small bowl and mix into it sour cream or Greek yogurt, lemon juice, chopped garlic, dill or parsley, salt, and black pepper, then stir until it is smooth.

Place the warm zucchini fritters on a serving plate and immediately serve them with the creamy dipping sauce.