Place shredded zucchini in a large colander and sprinkle with salt. Allow zucchini to drain for about 10 minutes, then use your hands or a clean dish towel to drain zucchini completely.
Combine all ingredients except olive oil in a large mixing bowl. Mix well.
Heat 2 Tbsp. olive oil in a medium skillet over medium-high heat.
Scoop 2 Tbsp. of batter into skillet for each fritter, then flatten gently.
Cook for about 2 minutes, until golden brown. Then flip and cook the other side until golden brown.
Serve immediately.
