Shred the zucchini on the large holes of a box grater. You want visible green flecks and some texture, not a fine mush.

Place the shredded zucchini in a colander set over the sink. Sprinkle lightly with salt (if using), toss with your hands, and let it sit for 10 minutes to draw out the moisture.

After resting, grab handfuls of the zucchini and squeeze firmly over the sink to remove as much liquid as you can. This step is important for crisp fritters. Transfer the squeezed zucchini to a large mixing bowl.

Crack the eggs into the bowl with the zucchini and beat them lightly with a fork, mixing them into the vegetables.

Add the shredded cheese and almond flour to the bowl. Stir until everything is well combined and evenly coated. The mixture should be thick and hold together when pressed; if it feels too wet, sprinkle in a bit more almond flour, a tablespoon at a time.

Season the mixture with a little black pepper and more salt if needed, then stir again. Taste a small pinch of the raw mixture if you like (or cook a tiny test patty) to check seasoning.

Heat a large skillet (cast iron if you have it) over medium to medium-high heat. Add enough oil or butter to lightly coat the bottom of the pan.

When the oil is hot and shimmering, scoop about ¼ cup of the zucchini mixture for each fritter and gently pat it into a small, thick patty in your hand. Lay it into the skillet, then gently flatten the top with a spatula so it’s about ½ inch thick. Repeat, leaving a little space between patties.

Cook without moving them for 3–4 minutes, until the bottoms are deep golden brown with some light char marks around the edges.

Carefully flip each patty and cook another 3–4 minutes, until the second side is golden brown, the cheese is melted, and the fritters feel set in the center. Adjust the heat as needed so they brown without burning.

Transfer cooked fritters to a plate lined with paper towels to catch any extra oil. They’ll be crisp on the outside and soft inside. Continue cooking the remaining mixture in batches, adding a bit more oil to the pan if it looks dry.

Serve the fritters right away while they’re still hot—they tend to disappear from the plate before they even cool down.