Toss the grated zucchini in a mixing bowl with the salt and let sit for 10-15 minutes to draw out some of the moisture. Using your hands (you can also wring it in a tea towel), squeeze the water out of the zucchini and transfer to another bowl. Add the eggs, flour, baking powder, parmesan cheese, and green onions. Heat a tablespoon of bacon grease or olive oil in a cast iron or nonstick pan over medium heat. Drop spoonfuls of the batter into the pan to make patties of your desired size. Cook until nicely browned and crisp on the first side, then flip to finish cooking on the second side. Serve plain, with a dollop of Herb Sour Cream, or topped with smoked salmon.
