Finely grate the zucchini into a mixing bowl. Add half the salt and set aside for 10 minutes.
Squeeze out all the excess moisture from the zucchini.
Add the scallions, eggs, almond flour, baking powder, and parmesan cheese, and mix well.
Add oil to a non-stick pan and place over medium heat. Once hot, add spoonfuls of the batter to it, pressing down into a disc shape. Fry for 2-3 minutes per side, until golden and crispy.
Place the zucchini fritters on a paper towel to soak up excess oil.
