Grate zucchini on large side of box grater or put in food processor and shred.

Mix the shredded zucchini with a teaspoon of kosher salt and set inside a fine mesh colander over a bowl to drain. Place a small plate on top to weigh it down. Let zucchini drain for at least 20 minutes.

Wrap zucchini in a clean dish towel, or cheesecloth and squeeze excess water out (there will be alot of it) This will prevent your fritters from being mushy and what you want is that super crisp crust on the outside!

Heat olive oil in a medium heavy bottomed pan over medium to medium-high heat.

In a medium bowl, combine eggs, shallot, lemon zest, salt, pepper and cheese. Whisk together, then add zucchini and lemon juice. Stir in flour and mix until combined.

Carefully drop spoonfuls of batter into hot oil, about 2 inches in diameter.

Cook for 3 minutes on each side. Remove from heat and place on paper towels to absorb excess oil.

Serve with sour cream, if desired.