Wash 1½ pounds of zucchini under cool water, grate it, and sprinkle with 1 teaspoon of kosher salt. Let it sit for 10 minutes.

Squeeze out excess moisture from the zucchini using a towel or cheesecloth.

In a bowl, combine the drained zucchini with 2 beaten eggs, ½ cup flour, ½ cup panko, ½ cup Parmesan, parsley, chives, garlic, pepper, onion powder, paprika, and baking powder. Mix well.

Heat oil in a skillet over medium heat until shimmering.

Form patties using a scoop or your hands and place them in the skillet, frying in batches.

Cook patties for 3–4 minutes on each side until golden brown.

Drain cooked patties on a cooling rack or paper towels.

Serve warm with dips like yogurt sauce or marinara.