Trim the zucchini, then shred it on the large holes of a box grater and place it in a medium bowl with the kosher salt. Work the salt through the shreds with your hands, then leave the zucchini for 15 minutes until liquid has collected in the bowl.

Wrap the salted zucchini in a nut milk bag or clean dish towel and squeeze firmly over the sink. Keep pressing until the zucchini is compact and much drier, then discard the drained liquid.

Put the squeezed zucchini in a large mixing bowl with the almond flour, parmesan cheese, green onions, and eggs, then stir until evenly combined. The mixture should look thick and scoopable, with zucchini strands coated rather than floating in moisture.

Blot any liquid that rises in the bowl with a paper towel before cooking another batch. Removing that pooled moisture keeps later fritters from becoming loose and steaming in the skillet.

Warm a cast iron skillet over medium heat for 5 minutes, then add the avocado oil and portion the batter into patties with a large cookie scoop or 3 tablespoons per fritter. Leave space between patties and listen for a steady sizzle as each one hits the oil.

Cook the patties for about 5 minutes per side, then move them to a paper towel-lined plate. Flip only when the bottom perimeter is deeply golden and the spatula slides underneath with gentle resistance; the batch makes about 10 to 12 fritters.

Serve the fritters warm with your preferred topping sauce. The crust is at its crispest when the fritters are enjoyed soon after frying.