1. Place zucchini in colander in sink and toss with 1 teaspoon salt.
2. Let sit 10 minutes then squeeze out excess water
3. Wisk egg in bowl, mix in zucchini, optional onion, chives, flour and ¼ teaspoon pepper and some salt.
4. Heat oil in large skillet over med/high heat.
5. Drop about 2 tablespoon sized mounds in skillet and flatten.
6. Brown then turn over and brown other side.
7. Sprinkle with sea salt immediately.
8. Serve with sour cream.