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Grate and Salt: Grate 2 pounds zucchini and toss it with salt in a colander. Let it sit for 10 minutes to release excess water.
Squeeze Dry: Use your hands (or a clean towel) to squeeze out as much water as possible from the zucchini.
Make the Batter: In a bowl, beat 1 large egg. Add the zucchini, 4 ounces crumbled feta cheese (if using), 1 large red onion (thinly sliced), 2 cloves garlic (grated), 1 teaspoon dried oregano, ¾ cup all-purpose flour, 2 teaspoons baking powder, ¾ teaspoons salt, and ¼ teaspoon black pepper. Mix into a thick batter.
Cook the Fritters: Heat 2 tablespoons extra virgin olive oil in a skillet over medium-high heat. Drop spoonfuls of batter into the pan, flatten gently, and cook for 3-4 minutes per side until golden and crispy.
Serve: Transfer fritters to a paper towel–lined plate. Cook the rest of the batter in batches, adding more oil as needed. Serve right away.