Begin by grating the zucchini and placing it in a bowl. Sprinkle salt over the grated zucchini and let it sit for about 10 minutes to draw out excess moisture. Squeeze the zucchini using your hands or a clean tea towel until it’s as dry as possible.

In a large mixing bowl, combine the squeezed zucchini with all-purpose flour, nutritional yeast, baking powder, crushed garlic, and chopped spring onions. Stir these ingredients together until they are evenly mixed.

Melt the vegan butter until liquid. Pour it into the zucchini mixture, mixing thoroughly until well combined.

Preheat your oven to 210°F (100°C). Line a baking tray with parchment paper.

Heat olive oil in a frying pan over medium heat. Portion out the batter into the hot oil, frying each fritter for about 3 minutes on each side until golden brown.

Transfer the fried fritters to the preheated oven to keep warm while cooking the remaining fritters. Serve with vegan sour cream and a sprinkle of chopped spring onions.