Place the grated zucchini in a colander and sprinkle with 1/2 teaspoon salt. Let sit for 10 minutes. After 10 minutes press out as much water as possible and transfer the zucchini to a tea towel and squeeze out any additional liquid.
Place the zucchini in a large mixing bowl with the remaining ingredients (except oil) and stir to combine.
Heat the oil in a large skillet over medium high heat.
Scoop the batter by 1/4 cup portions into the prepared pan and flatten slightly with a spatula. Cook 4 - 5 fritters at a time. Do not overcrowd the pan.
Cook the fritters 3 - 4 minutes per side, until golden.