Place the shredded zucchini in a colander set over a bowl and sprinkle the zucchini lightly with salt. Allow the zucchini to stand and drain for 10-20 minutes.

Using your hands, squeeze out as much liquid from the zucchini as possible. Transfer the zucchini to a large bowl.

Add the flour, eggs, sliced onions, 1/4 teaspoon salt and 1/8 teaspoon pepper to the bowl, stirring until the mixture is combined.

Line a plate with paper towels.

Add 1/4 to 1/2" of vegetable oil in a deep fry pan over medium-high heat.

Once the oil is hot, add heaping serving spoon sized mounds of the zucchini mixture into the pan, pressing them lightly into rounds and spacing them at least 2 inches apart.

Cook the zucchini fritters for 2 to 3 minutes, then flip them once and cook an additional 2 minutes until golden brown and cooked throughout.

Transfer the zucchini fritters to the paper towel-lined plate as they are finished.

Repeat the scooping and cooking process with the remaining zucchini mixture until all are done.

Serve the zucchini fritters topped with sour cream and chives.