Trim ends off zucchini and grate them on the large holes of your box grater.
In a large bowl, toss zucchini with 1 teaspoon coarse salt and set aside for 10 minutes. Wring out the zucchini by wrapping it up in a clean dishtowel, piece of cheese cloth or with your hands.
Place zucchini into a large mixing bowl and season with 1/4 teaspoon of salt. Stir in the scallions, eggs and the freshly ground black pepper. In separate bowl, stir together the flour and baking powder, then stir the mixture into the zucchini batter. Mix together to combine.
In a sauté pan, heat 2 tablespoons of oil over medium-high heat until shimmering. Drop small scoops of the zucchini mixture batter into the skillet only a few at a time so they don’t become crowded. Cook the fritters until the edges underneath are golden, about 3 to 4 minutes.
Flip the fritters and fry them on the other side until browned underneath again, about 2 to 3 minutes more. Repeat with the remaining zucchini fritter batter.