Begin by grating the zucchini and sprinkling it with salt. Let sit for about 10 minutes to draw out moisture. Squeeze tightly in a towel to remove excess liquid.

In a new bowl, combine the zucchini with flour, nutritional yeast, baking powder, garlic, and spring onions. Mix until crumbly and holds together.

Stir in melted vegan butter until a thick batter forms, adjusting with more butter if needed for moisture.

Preheat the oven to 210°F (100°C) and line a baking tray with parchment. Set a wire rack on top.

In a frying pan, heat olive oil over medium-high heat. Use a cookie scoop to portion and flatten the batter in the pan. Fry for about 3 minutes per side until golden.

Transfer fried fritters to the wire rack in the oven to keep warm and crispy while frying remaining batter.

Serve hot with vegan sour cream and fresh spring onions.