Grate zucchini and drain. If using fresh zucchini, measure grated zucchini into microwaveable bowl. Microwave on high for 2-3 minutes. Let cool. Place zucchini on a clean, dry kitchen towel. Twist towel and wring out as much liquid as you can. Discard liquid.

Meanwhile, in a large bowl, add egg, 2 Tbsp flour, bread crumbs, onion and salt/pepper. Add drained zucchini, mix well to combine.

In a large skillet, add enough oil to cover the bottom. Heat to medium-high.

Form zucchini mixture into small cakes. Put 1/2 cup flour on a plate and gently coat both sides of the fritter in flour. Working in batches, fry on each side 1-2 minutes or until golden brown.

Place on paper towel lined plate to drain.

Serve warm with yogurt/sour cream and chives on top, as desired.