Start by washing and shredding the medium zucchinis using a box grater or food processor. Once shredded, sprinkle salt over the zucchini and let it rest in a colander for 10 minutes.

Gather the shredded zucchini in a clean kitchen cloth or cheesecloth. Squeeze and twist the cloth to extract as much moisture as possible.

In a large mixing bowl, combine the drained zucchini with almond flour, grated Parmesan cheese, lightly beaten eggs, chopped green onions, minced garlic, and black pepper. Mix until well combined.

In a large non-stick skillet, pour in about 2-3 tablespoons of oil and heat until shimmering.

Scoop about 2 tablespoons of the fritter batter into the hot skillet. Flatten to form fritters and cook for 3 to 4 minutes on each side until golden brown.

Transfer cooked fritters to a wire rack over a baking sheet to retain crunch. Serve warm with sour cream or ranch dressing.