Trim the ends of the zucchini and grate it using a box grater, using the large holes of a grater. You can also use the grater attachment for a food processor if you have one.

Transfer the grated zucchini to a bowl and sprinkle with the salt. Mix and set aside for 10 minutes.

Squeeze out the excess water using your hands, then place the zucchini in a bowl. This step is super important, so don't skip this part or the fritters will turn out soggy.

Add all the remaining ingredients to the bowl (flax egg, spring onions, baking powder, pepper, and flour) and mix until well combined.

Heat the oil into a skillet and add the zucchini mixture, 1 or 2 tablespoons at a time (I used a cookie scoop because I found it more convenient), and flatten out slightly with the back end of a spoon or spatula.

Cook over medium-high heat for 2-4 minutes per side or until golden brown. 

Repeat with the remaining batter and add more oil if needed. Place the cooked fritters on a paper towel-lined plate to remove the excess oil.

Serve your vegan zucchini fritters immediately with some vegan sour cream on top and as a side dish for recipes like vegan chicken, vegan steak, or vegan chicken nuggets.

Store in an airtight container in the fridge for 3-5 days or in the freezer for up to 3 months. 

If you want to reheat from the fridge, preheat your oven to 350ºF or 180ºC, place the fritters onto a lined baking sheet, and bake for about 10 minutes or until they are heated all the way through. To reheat from frozen, place the frozen fritters on a lined baking sheet and bake at 325ºF or 160ºC until piping hot all the way through.