Grate zucchini into large bowl. Squeeze excess water out of zucchini (this should be about 1 cup).
Stir in onion, egg, flour, baking powder and salt until combined.
Over medium to medium high heat, melt 1 tablespoon butter in large skillet. Drop batter by the tablespoonful into hot pan, flattening out to be 3-4 inches in diameter, 1/4-1/8 inch thick. Cook 1 minute until bottoms are deep brown and flip. Cook 30 more seconds, remove to plate and sprinkle with salt. Melt more butter into hot pan and repeat until no more batter remains.
Serve fritters warm with desired toppings.
by The Savvy Kitchen