Coarsley grate zucchini. Firmly squeeze zucchini to remove excess moisture. Place into a medium bowl.
Add green onions, feta, basil and egg yolks. Season with salt and pepper to taste. Stir to combine. Sift flour and baking powder together and stir into zucchini mixture.
Whisk egg whites in a small bowl until soft peaks form. Using a metal spoon, gently fold egg whites into zucchini mixture.
Heat 1/2cm oil in a large non-stick frying pan over medium eat. Using approximately 2 heapedtablespoons mixture per fritter, spoon mixture intopan and cook, in batches, for 2-3 minutes on each side until golden. Drain fritters on paper towel and serve.