Wash the zucchini and cut off the stem end.

Using a box grater, grate the zucchini on the large holes or use the grater attachment on your food processor.

Place the grated zucchini in a large bowl and sprinkle with a 1/4 teaspoon of salt. Set aside for 30 minutes.

Transfer the zucchini to a fine mesh sieve lined with paper towels and press down to remove the extra water.

Transfer back to the mixing bowl.

Add the eggs, scallion, parsley and cheddar cheese. Stir to combine.

In a small bowl, whisk together the flour, chili powder, garlic powder, salt and pepper.

Add the dry ingredients to the zucchini mixture and stir until well combined.

Melt enough butter to cover the bottom of a frying pan, generously.

Divide the batter roughly into 8 and drop into the skillet. Cook in batches, if necessary, so you don’t crowd the pan.

Fry over medium heat until golden, approximately 2-3 minutes

Using a wide spatula, turn the fritters over and fry the other side until golden.

Remove from the pan and place the fritters on a paper towel lined plate or platter.

Serve immediately.