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Grate the zucchini and put into a bowl. Sprinkle with salt, stir together and let stand for 20 minutes. The salt will work to draw the moisture out of the zucchini.
Squeeze out the liquid from the zucchini, with either a nut milk bag or cheesecloth, then return to a clean bowl.
Add the shallot, eggs, goat cheese, almond flour, salt and pepper. Then stir to combine.
Heat the oil in a large pan over medium heat. Using either your hands or a spoon, dollop out mounds (approximately ¼ cup worth) of the mixture into the hot pan. Using a spatula, push down each fritter to flatten.
Cook the fritters 3-4 minutes on each side, or until they're lightly golden.
Remove the fritters from the pan and place them on a paper towel to dab away any extra oil.
Mix the sauce ingredients together in a bowl, stirring until creamy.
Serve the fritters with a dollop of the sauce, then enjoy!