Remove the ends of the zucchini and shred it using a grater.
Toss the shredded zucchini with the salt, and let it sit in a strainer over a bowl (or the sink) to drain for 10 minutes.
While you're waiting for the zucchini, make the flax eggs by mixing the flaxseed meal and water in a large mixing bowl and set it aside.
When the zucchini is ready, squeeze out all of the excess water you can with your hands or in a dishcloth. Place the squeezed zucchini in the mixing bowl with the flax eggs. Skipping this step will make the fritters soggy.
To the same bowl, add the cornstarch, flour, baking powder, green onions, and parsley. Mix until well combined.
Heat a pan over medium-heat and add 3-4 Tbsp. of olive oil to prevent sticking. Scoop about 1/4 C of the zucchini mixture into your hands and roll them into a ball and flatten them. Fry for about 3-4 minutes, then flip and cook another 3-4 minutes.
Repeat until you have used all of the mixture. Add oil into the pan as needed, however you may not need much at all.
Serve with your favorite vegan sauces. We used tzatziki and it was delicious. Enjoy!
