Place grated zucchini in a colander and toss with 0.5 teaspoon salt.

Let stand 10 minutes; then wring zucchini dry with kitchen towels.

In a large bowl, combine chicken, shredded zucchini, egg, flour, mozzarella, parmesan, green onions, parsley, lemon juice, garlic powder, onion powder, paprika, salt, and pepper. Mix well until completely combined.

Heat oil in a large non-stick pan set over medium heat.

Using an ice cream scoop or a large spoon, scoop out the chicken mixture and transfer it to the pan, then slightly flatten to make a patty. You can also form them into a patty with your hands and then add to the pan.

Cook for 4 to 6 minutes per side, or until golden brown. Add more oil, if needed.

Cook the fritters in batches; do not crowd the pan.

Remove from pan and garnish with sliced green onions and chopped fresh parsley.

Serve with your favorite condiments or dip: ketchup, yogurt, mayonnaise, sriracha, aioli, etc.