Shred medium zucchinis using a box grater directly into a mixing bowl. Sprinkle 0.5 teaspoon of salt over the shredded zucchini and stir to combine. Let the mixture rest for 10 minutes.

Transfer the salted zucchini to a clean kitchen towel or cheesecloth. Gather the edges of the towel and twist, squeezing out as much moisture as possible from the zucchini.

In a mixing bowl, combine the drained zucchini with ½ cup of superfine almond flour, ¼ cup of grated Parmesan cheese, two lightly beaten eggs, two thinly sliced green onions, one minced garlic clove, and ¼ teaspoon of black pepper. Stir everything together until you achieve a cohesive batter.

Place a large non-stick skillet over medium-high heat and add 2 tablespoons of avocado oil or olive oil. Allow the oil to heat until shimmering.

Scoop about 2 tablespoons of the batter for each fritter and carefully drop them into the hot skillet. Fry for 3-4 minutes on one side until golden brown, then flip and cook on the other side for an additional 3-4 minutes.

Once both sides are crispy and golden, transfer the fritters to a wire rack or a plate lined with paper towels. Serve warm, perhaps with a dollop of sour cream or ranch dressing.