Shred both yellow and green zucchini in a blender or with a box grater

Transfer shredded zucchinis into a large bowl and sprinkle salt and mix

Squeeze out all the excess water from your zucchinis. You can do this with a cheese cloth or just with your hands over sift. (Read what I did in the beginning of the post, but you just really want to squeeze as much liquid out as possible!)

Put zucchinis into a large bowl, add egg, green onions, almond flour and Parmesan cheese and mix until combined

In a cast iron skillet, heat to medium heat with some vegetable oil

Form zucchini mixture into fritters. I did them at 1 inch in diameter. But you can make them whatever size you like.

Cook on each side for about 2 minutes or until they turn golden brown.

Dollop with sour cream (optional)