Grate the zucchini with a box grater or food processor. Place into large bowl, add 1 teaspoon salt, wait 10 minutes.
After 10 minutes, wrap zucchini in a cloth and squeeze dry with as much force as you can (you will get a lot of liquid over ½ cup) discard liquid as it will be too salty to use.
Return pressed zucchini to bowl add cheese, bacon, eggs, green onion, chili paste, and pepper and stir to combine. Add the flour and baking powder and stir to combine.
If the batter is too thick you can add water or milk or another egg; if too wet add more flour. It should be thick and should not flow when placed onto the frying pan.
Preheat a frying pan (cast iron is best) over medium heat, add ⅓ of the oil (1 tablespoon) and wait until it shimmers.
Place dollops of batter (about 2 tablespoons each) onto the fry pan widely spaced out, with the back of a spoon smooth out each dollop to about 2 inches (5 cm) wide, do not make the fritters too thick. You should get three or four fritters in the average-sized fry pan.
Fry for 3-4 minutes on the first side, flip, then fry the other side about 2-3 minutes until golden brown. Repeat for the remaining batter. Adding additional oil as needed.
Place cooked fritters into a 200 degree F. oven on a baking dish to keep warm as you cook the other fritters.
Serve hot with a little additional salt on top as needed.