Grate the zucchini using the large holes of a box grater. Place the grated zucchini in a colander over a bowl, and sprinkle with a pinch of salt. Toss the zucchini to evenly coat with salt, and let it sit for 10 minutes to allow excess moisture to drain. Then, using a clean kitchen towel or a colander and fork, squeeze out as much liquid as possible from the zucchini.

In a mixing bowl, whisk the eggs with salt and black pepper until well beaten.

Add the grated zucchini and sliced spring onions to the egg mixture. Stir to combine.

Add the rice flour to the mixture and stir until the mixture is well combined.

Heat a non-stick pan over medium-high heat. Add a teaspoon of vegetable oil to the pan and let it heat up.

Use a spoon to scoop the mixture and drop it onto the pan. Use the back of the spoon to flatten the mixture into a round shape.

Cook until golden brown on the bottom, about 2-3 minutes. Use a spatula to flip the fritters and cook until golden brown on the other side, about 2-3 minutes more.

Repeat with the remaining mixture, adding more oil to the pan as needed. You should be able to make about 8-10 fritters with this recipe.

Transfer the cooked fritters to a plate lined with paper towels to drain excess oil.

In a small bowl, mix together the vegan sour cream, chopped chives, and lemon zest.

Serve the zucchini fritters hot with a dollop of the vegan sour cream mixture on top