1. Grate the zucchinis and place them in a colander. Sprinkle with salt and let sit for about 10 minutes to draw out excess moisture.

2. After 10 minutes, use a clean kitchen towel to squeeze out as much liquid as possible from the zucchini.

3. In a large bowl, combine the grated zucchini, almond flour, Parmesan cheese, egg, green onions, garlic, black pepper, and parsley. Mix until well combined.

4. Heat the olive oil in a large skillet over medium-high heat.

5. Scoop about 2 tablespoons of the zucchini mixture into the skillet and flatten slightly with a spatula. Repeat with the remaining mixture, being careful not to overcrowd the pan.

6. Fry the fritters for about 3-4 minutes on each side, or until golden brown and crispy.

7. Remove from the skillet and drain on paper towels. Serve warm.

For a bit of a kick, add a pinch of red pepper flakes to the mixture. You can also experiment with different herbs, such as dill or basil, to change the flavor profile. If you’re not concerned about carbs, feel free to substitute the almond flour with all-purpose flour. For a cheesy twist, add some shredded cheddar or mozzarella to the mix. These fritters can also be baked in the oven at 400°F (200°C) for about 20 minutes, flipping halfway through, for a healthier alternative.