Toss grated zucchini with salt in a colander and allow to sit for 10 minutes to induce osmosis.

Transfer zucchini to a clean kitchen towel and squeeze forcefully to extract all excess liquid; dry zucchini is critical for structural integrity.

In a large mixing bowl, whisk together chickpea flour, cornstarch, baking powder, and black pepper.

Incorporate the squeezed zucchini, scallions, garlic, parsley, and lemon zest into the dry ingredients until a thick, cohesive batter forms.

Heat vegetable oil in a non-stick skillet over medium-high heat until it reaches approximately 175°C (350°F).

Portion the batter into 2-tablespoon mounds in the skillet, flattening slightly to approximately 1cm thickness.

Fry each fritter for 3 to 4 minutes per side until the Maillard reaction produces a deep golden brown crust.

Remove from heat and place on a wire rack to maintain air circulation and prevent sogging.