Alternatively, you can peel and seed the zucchinis, then pulse them in a food processor for a few seconds. This will give you a smoother patty., Spread a clean dishcloth on the counter. Add the shredded zucchinis on top. Season the zucchinis with salt. Wrap the dishcloth around the zucchinis, like a lollipop. Squeeze the bundle over a sink. This will strain out the excess water and make your fritters less soggy., Add the beaten eggs, the thinly-sliced green onions, almond flour, and the freshly grated Parmigiano Reggiano. Season with some salt and freshly ground black pepper.

Need a vegan option? Mix 2 tablespoons (13.2 grams) flax meal with 6 tablespoons (90 milliliters) of warm water. Let it sit in the fridge for about 15 minutes, then add it in., Use a rubber spatula to mix everything together. Scrape the bottom and sides of the bowl often to ensure that all the ingredients get mixed in evenly., Place a skillet on the stove, and turn the heat up to medium. Add in 2 tablespoons (30 milliliters) of your favorite cooking oil. When the oil starts to sizzle, the pan is hot and ready for fritters.Great oil choices include: avocado, coconut, and walnut., Plan on using about ¼ cup (60 milliliters) of batter per fritter. Don't try to fit all of the fritters on one pan; plan on making them in batches. If you crowd the pan, the fritters won't cook properly., Let the fritters fry for 2 to 3 minutes. Flip them over with a spatula. Let them cook for another 2 to 3 minutes., Place the wire cooling rack on a baking sheet first. As you finish the fritters, set them down onto the wire cooling rack. This will allow the fritters to drain and prevent them from getting soggy.

Keep the fritters warm by placing the entire baking sheet into a warm oven (about 250°F/121°C).
 These fritters go especially well with sour cream and thinly sliced green onions. You can also serve them with some applesauce for a twist.
Wash, peel, and grate the zucchinis.
Salt and strain the zucchinis.
Combine the zucchinis with the rest of the ingredients.Put the zucchini into a large mixing bowl.
Stir everything together, and add some lemon juice, if desired.
Heat some oil in a large skillet.
Ladle spoonfuls of batter onto the skillet.
Cook the fritters for 2 to 3 minutes per side.
Transfer the fritters to a wire cooling rack.
Serve the fritters.
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