Wash the zucchini and trim off the ends. Grate the zucchini using the large holes of a box grater or a food processor grater attachment. Place the grated zucchini in a large mixing bowl and stir in 1 teaspoon of fine sea salt. Let it stand for 10 minutes to help draw out excess water. After 10 minutes, squeeze the zucchini by handfuls tightly over the sink to remove as much liquid as possible. For best results, I like to use a cheesecloth to really wring out the moisture. Once squeezed, you should have about 3 1/2 to 4 cups of dry zucchini. Transfer the zucchini to a clean large mixing bowl.

Add the chopped scallions and the beaten eggs to the squeezed dry zucchini in the mixing bowl. Stir everything together until evenly combined.

In a separate small bowl, whisk together the all-purpose flour, baking powder, remaining 1/2 teaspoon fine sea salt, and ground black pepper until well incorporated. Add the dry mixture to the zucchini mixture and stir everything together until just combined and a uniform batter forms.

Heat a large, heavy-bottomed cast iron or non-stick skillet over medium heat and add enough olive oil to coat the bottom (about 2 tablespoons to start). Once the oil is hot, drop heaping tablespoons of the zucchini batter into the skillet and gently flatten the tops to form pancake shapes. Sauté each pancake for 3-5 minutes per side, or until golden brown. If they brown too quickly, lower the heat as needed. I like to make sure the pancakes are crisp and deeply golden for the best flavor.

Serve the warm zucchini pancakes on a plate, adding a generous dollop of sour cream on top or on the side for dipping. Enjoy immediately for the best texture.