Grate the zucchini: Use the large holes of a box grater. Transfer to a large bowl.

Salt and drain: Sprinkle 1 teaspoon salt over the zucchini, toss, and let sit 10–15 minutes to draw out water.

Squeeze out moisture: Gather the zucchini in a clean kitchen towel or cheesecloth and wring out as much liquid as possible. The drier it is, the crispier the fritters.

Mix the batter: In a bowl, whisk the eggs. Add almond flour, Parmesan, baking powder, garlic, green onions, herbs, pepper, and a pinch more salt. Fold in the zucchini. The mixture should be thick and scoopable, not runny.

Heat the pan: Set a large skillet over medium heat. Add enough oil to coat the bottom generously. You want steady sizzle, not smoke.

Form the fritters: Scoop about 2 tablespoons per fritter. Drop into the hot oil and gently flatten to about 1/2 inch thick with a spatula.

Pan-fry: Cook 3–4 minutes per side until deep golden and crisp. Adjust heat so they brown evenly without burning.

Drain: Transfer to a wire rack or paper towels. Sprinkle a little salt while hot for extra flavor.

Finish and serve: Grate a little lemon zest over the top and serve with your favorite dip and lemon wedges.