Grate zucchini, toss with 1 teaspoon salt and let sit for 10 mins while you gather your other ingredients. After 10 minutes or longer, squeeze out excess water using your hands or a cheese cloth.
Add all ingredients (including the grated, drained zucchini) to a large bowl and with a large spoon, mix to combine until the flour is absorbed. Let batter sit for 5 minutes.
In a large non-stick skillet, over medium heat, add 1-2 tablespoons of olive oil and heat until shimmering. Drop batter in large spoonful onto hot oil to make 8 fritters.
Use a spoon or your hand to gently flatten and shape them as needed, cook 4 minutes each side or until golden and crispy. The fritters are basically sauteed, not deep fried, so add more oil as needed when you flip them.