Place the grated zucchini in a colander and sprinkle with salt. Allow it to sit for about 10-15 minutes to draw out excess moisture. After the time has passed, squeeze the zucchini in a clean kitchen towel to remove as much liquid as possible.

In a mixing bowl, combine the squeezed zucchini, flour, grated Parmesan cheese, black pepper, and garlic powder. Stir in the beaten eggs until the mixture is well combined and holds together.

In a large skillet, heat the olive oil over medium heat. Using a tablespoon, scoop the zucchini batter and carefully drop it onto the skillet, flattening slightly with the back of the spoon to form fritters.

Cook for about 2-3 minutes on each side, or until they are golden brown and crispy. You may need to do this in batches to avoid overcrowding the skillet.

While the fritters are cooking, you can prepare the sour cream topping. Mic sour cream with minced garlic and add salt and pepper to your taste.

Once the fritters are cooked, place them on a serving platter. Top each fritter with a dollop of cream cheese and a spoonful of the sour cream mixture.

Garnish the fritters with fresh chives for a burst of flavor and color.