Using a food processor or the course side of a manual grater, grate the zucchini and place into a large bowl.
Toss zucchini with salt and let rest for 5 minutes.
Combine the sour cream, lemon juice, garlic, and dill in a small bowl and whisk.
Return to refrigerator until needed.
Empty the bowl with the zucchini into a clean dish towel or thick bed of paper towels. Wring it out over the sink to drain all the water.
Place the drained zucchini back into the bowl and add in the egg, baking powder, flour, garlic, and chopped green onions (if using).
Stir very thoroughly with a wooden spoon or rubber spatula.
Coat a pan (ideally cast iron) in oil over medium-high heat.
Pan fry the batter, much like pancakes. 1/8 cup to 1/4 cup of batter per fritter is a good amount as they will puff up a bit.
Serve immediately with sour cream, or keep warm in oven until serving.