Pan-fry method
1-Finely grate the zucchini into a mixing: Finely grate the zucchini into a mixing bowl. Add half the salt and set aside for 10 minutes.
2-Squeeze out all the excess moisture from: Squeeze out all the excess moisture from the zucchini. While you can just use your hands, I find that a clean dish towel removes it much better. The zucchini should now feel dry.
3-Add the scallions, eggs, almond flour, baking: Add the scallions, eggs, almond flour, baking powder, and parmesan cheese, and mix well.
4-Add oil to a non-stick pan and: Add oil to a non-stick pan and place it over medium heat. Once hot, add spoonfuls of the batter to it, pressing down into a disc shape. Fry for 2-3 minutes per side, until golden and crispy. You’ll know they’re ready to flip when the edges look golden and the underside releases cleanly from the pan.
5-Place the zucchini fritters on a wire: Place the zucchini fritters on a wire rack to soak up excess oil.

Air fryer method
6-Prep the fritters as instructed then add: Prep the fritters as instructed then add a single layer to a greased air fryer basket. Air fry at 200C/400F for 12 minutes, flipping halfway through. Repeat the process until all the fritters are cooked.

Oven method
7-Once your shaped the fritters, place them: Once your shaped the fritters, place them on a greased baking sheet. Bake for 20-25 minutes at 180C/350F, flipping halfway through.