Grate zucchini into a large bowl. Add a dash of salt and let sit for 10-15 minutes. Let drain over a colander. Drain out all excess water from zucchini using a cheesecloth, cloth towel or your hands. You may not think there's a lot of liquid but there's actually quite a lot! The more of the water you are able to get out, the crisper your fritters will be. Too much water and the insides will taste soggy.
Place zucchini back in bowl and add in flour, beaten eggs, cheese, Sriracha sauce, scallions and salt. Mix well.
Add oil to a hot skillet. Gently scoop out mixture with a measuring cup and place onto pan. I used a 1/8 cup but I'd suggest 1/4 cup if you want a thicker fritter.
Cook 3 minutes on each side until crisp. Let drain on a paper towel lined baking sheet until whole batch is complete. Serve with sour cream and chives.