Prepare the zucchini: Wash the zucchini thoroughly and trim off both ends. Grate them using the large holes of a box grater and place the grated zucchini in a large bowl.
Salt and rest: Sprinkle the salt over the grated zucchini and mix well. Let it rest for 10 minutes so the salt can draw out the excess moisture.
Squeeze out the liquid: Take small handfuls of zucchini and squeeze them very firmly to remove as much water as possible. Place the well-drained zucchini in a clean mixing bowl.
Add the onion and eggs: Grate the small onion directly into the bowl. Add the eggs, ground black pepper, and garlic powder. Mix until everything is evenly combined.
Add the dry ingredients: Add the all-purpose flour and baking powder. Stir until no dry patches remain and the mixture is thick, moist, and slightly sticky.
Shape the fritters: Place a little extra flour in a shallow bowl. Lightly coat your hands with flour, take a small portion of the zucchini mixture, and form it into a ball. Lightly coat the ball with flour, then press it gently between your palms to create a small, round fritter. Repeat with the remaining mixture to make approximately 20 fritters.
Heat the skillet: Add a thin layer of oil to a large skillet and warm it over medium heat.
Cook the fritters: Arrange several fritters in the hot skillet without overcrowding the pan. Cook for approximately 3-4 minutes per side, or until both sides are golden brown and the centers are cooked through. Continue cooking in batches, adding more oil when needed.
Serve: Transfer the cooked fritters to a serving plate and serve them warm with sour cream.
