Grate the zucchini using a box grater and place it in a colander; sprinkle with a pinch of salt and let it sit for 10 minutes to drain excess water.

Squeeze out as much liquid as possible from the grated zucchini using a clean kitchen towel or paper towels.

In a large bowl, combine the squeezed zucchini with flour, egg, Parmesan cheese, onion powder, salt, and black pepper, mixing until well combined.

Heat vegetable oil in a large frying pan over medium heat; once hot, drop spoonfuls of the zucchini mixture to form 4 fritters.

Cook each fritter for 3-4 minutes per side, or until golden brown and cooked through, then transfer them to a plate lined with paper towels to absorb excess oil.