Grate the zucchini and place it in a bowl. Sprinkle with salt and let it rest for 10 minutes. Then squeeze out as much liquid as possible using a clean kitchen towel. This keeps the fritters crisp instead of soggy.

In a large bowl, combine the drained zucchini, eggs, mozzarella, Parmesan, almond flour, herbs, garlic powder, and black pepper. Stir well until everything sticks together. If the mixture feels too wet, add one more tablespoon of almond flour.

Heat olive oil in a non-stick skillet over medium heat. Scoop about 2 tablespoons of the mixture for each fritter, flatten slightly, and cook for 3–4 minutes per side until golden and crisp. Don’t overcrowd the pan.

Place cooked fritters on a paper towel-lined plate. Sprinkle lightly with sea salt and serve warm with sour cream or Greek yogurt for dipping.