Grate 2 pounds zucchini with the large holes of a box grater.Put the zucchini in a colander and toss them with 1½ teaspoons salt. Put the colander over a bowl, and let them drain for 10 minutes.
Squeeze the water out of the zucchini with your hands.
In a large bowl, beat 1 egg with a fork.Alternatively, whisk together chickpea flour and water.Add shredded zucchini, 1 red onion (finely sliced), 2 cloves garlic (grated), 1 teaspoon dried oregano, ¾ cup all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon black pepper.
Stir with a spatula until the ingredients are well combined into a thick batter.
Heat 2 tablespoons extra virgin olive oil on medium-high heat in a large non-stick pan or cast iron skillet (you'll need more oil in cast iron).Drop four heaping tablespoons of zucchini mixture into the skillet, flatten the patties with the back of the spoon, and cook on medium heat for 2 minutes or until golden brown.
Turn the zucchini fritters around with a spatula, cook for 2 more minutes, then arrange them on a plate lined with paper towels to absorb excess oil and cook the next batch.
Serve the fritters on a platter. Optionally, garnish with a sprinkle of chopped fresh herbs (parsley, chives, dill, thyme), flakey salt, and lemon wedges.
Dip or top with tzatziki sauce, marinara sauce, orcashew sour cream.