Shred the zucchini using a box grater, then place it in a clean kitchen towel and squeeze out as much liquid as possible until the zucchini feels dry.

In a large bowl, combine the squeezed zucchini, shredded cheddar, eggs, flour, sliced green onions, minced garlic, salt, and pepper. Stir until evenly combined.

Heat a thin layer of oil in a large skillet over medium-high heat until shimmering.

Scoop about ¼ cup of the zucchini mixture per fritter into the pan.

Press each fritter down slightly with a spatula to flatten into an even round patty.

Cook for 3-4 minutes per side until deeply golden brown and crispy on the outside.

Transfer the cooked fritters to a paper towel-lined plate to drain.

Repeat with the remaining batter, adding more oil between batches as needed.

Serve warm with a generous dollop of sour cream and extra sliced green onions on top.