Grate your zucchini and measure 4 cups. If it is a little over, it is ok. If you are short, grab a carrot and grate it. Add it to the zucchini and proceed. (See blog post about weighing the zucchini)
Wash and chop your chives or green onions.
Measure or grate your cheese. I use 1/2 cup feta and 1/2 cup parmesan. Use whatever regular or dairy free cheese you desire.
Preheat pan over medium heat.
Beat the eggs in a large bowl with a whisk or mixer. Add the oil and mix thoroughly.
Add the remaining ingredients. Mix well after each addition. It does not matter much which order you add the remaining ingredients. My preferred order is herbs & chives/green onions, zucchini, cheese and flour.
Add ½-1 teaspoon oil to the griddle. Use a silicone brush to spread the oil. If you are not using a non stick or seasoned surface, you will probably need more oil to prevent the fritters from sticking. Try another teaspoon of oil if this is the case.
Use a 1/4 cup ladle, muffin scoop or measuring cup to measure the fritters. Spread out a little with the back of the ladle until it is a uniform thickness, about 3-4 inches in diameter.
Cook the fritters on medium heat until there are a few bubbles in the pancakes and the edges look matte instead of shiny, about 4 minutes. The visual cues are more important here than the time. You may have to adjust the temperature of your pan or griddle if they are browning too quickly - before the bubbles appear.
Flip the fritters and cook another 3 or so minutes until brown on the second side.Place the fritters on a rimmed baking sheet with a cooling rack inside.
Enjoy with jam, sour cream, or pesto.
Store in the refrigerator in a plastic bag or airtight container for several days.Freeze in a freezer bag for longer storage and a quick meal later in the week.
Notes
* Can use part other grated vegetables like carrots
** Use any type of grated or crumbled cheese, regular or dairy free.