The Method

• Place a rack over a parchment-lined rimmed baking sheet. Place into a preheated 200°F oven.
• Place grated zucchini in a sieve over a bowl and let stand 10 minutes. Using a clean kitchen towel over the sink, transfer the semi-drained zucchini and twist the ends tightly to squeeze out as much liquid as possible from zucchini.
• In a medium sized bowl, add the flour and eggs. Use the tines of a fork to stir until combined. Batter will be very thick and difficult to stir. Thoroughly incorporate the drained zucchini and sliced scallions. The moisture left in the zucchini will loosen the batter.
• Warm the oil in a large cast iron skillet over medium-high heat until shimmering. Working in batches, use two spoons to ‘pone’ or push the batter in heaping tablespoon-sized mounds to the hot skillet, spacing fritters so they do not touch. The fritters will rise to the top and float as they cook. Fry until golden brown and crisp, 2 to 3 minutes per side. Sprinkle with a tiny pinch of Malden sea salt and remove to rack on baking sheet in oven to keep warm.
• Repeat with remaining batter, adding more oil to skillet if necessary between batches.
• Serve warm in paper-lined appetizer boats. May be served simply with the flakey salt or also with a dollop of sour cream.