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Trim ends off zucchini and grate them either on the large holes of a box grater or using the shredding blade of a food processor.
Toss zucchini with 1 teaspoon coarse salt and set aside for 10 minutes. Wring out the zucchini to extract the water.
Return zucchini shreds to the bowl and add scallions, egg, black pepper, flour, and baking powder.
Heat oil in a skillet and drop small bunches of the zucchini mixture onto the skillet to cook until golden brown on both sides.
Drain the fritters on paper towels and keep warm in the oven until needed.
Serve the fritters with a topping made of sour cream, lemon juice, lemon zest, salt, and garlic.
Fritters can be stored in the fridge for up to a week or frozen for months and reheated in the oven when ready to eat.