In a small bowl, whisk together the flour, baking powder, salt, and pepper until evenly combined.
Add the beaten egg and water to the dry ingredients, then whisk until the batter is smooth and thick but pourable.
Finely chop the zucchini, then squeeze out any excess moisture with a clean towel to prevent sogginess.
Gently fold the chopped zucchini into the batter, mixing just until evenly distributed. If using herbs, fold them in now for added flavor.
Heat the vegetable oil in your skillet over medium heat until it shimmers and a small drop of batter sizzles immediately.
Using a tablespoon, scoop small dollops of batter into the hot oil, spacing them apart to prevent sticking.
Fry the fritters for about 2-3 minutes on each side, or until they turn a deep golden brown and hear a satisfying crackle when flipped.
Use a slotted spoon to lift the fritters out, then transfer them to a paper towel-lined plate to drain excess oil.
Repeat with remaining batter, maintaining oil temperature for even cooking.
Serve the hot, crispy fritters immediately, optionally garnished with fresh herbs or a squeeze of lemon for added brightness.
