Place cheesecloth or a bar towel over a strainer. Place the strainer ion a plate or in a bowl to catch any liquid released from the zucchini. 

Shred/grate the zucchini. Sprinkle lightly with salt. Set aside for 10 mins.

Shred/grate the carrots and set aside in a large mixing bowl.

When 10 minutes is up, use the cheesecloth or bar towel to squeeze out as much of the liquid from the zucchini as you can. 

Place the zucchini in the bowl with the carrots and mix well. 

Add eggs, almond flour, seasonings, zest, scallions, sea salt and black pepper. Stir the mixture until it’s combined.

Heat the oil in a heavy bottom pan. The oil is hot enough when a small piece of your fritter sizzles in the pan.

Once the oil is hot, scoop the mixture (about 3 tbsp per fritter) into your hand. Gently press them into a round shape. Carefully place the shaped fritter into the pan.

Cook until they are golden brown (approximately 2-3 minutes, flipping once halfway through).

Using a large metal, slotted spoon, transfer the fritters to a large plate lined with paper towel or cooling rack lined with a paper towel.

Serve with tzatziki, sour cream or your favorite sauce and sprinkle with scallions.