1. Grate zucchini; sprinkle lightly with salt and rest 10 minutes to draw moisture.

2. Squeeze zucchini very dry in a clean towel or cheesecloth until little liquid remains.

3. Whisk eggs in a bowl; add zucchini, Parmesan, almond flour, garlic powder, green onions, salt, and pepper.

4. Stir to combine; if mixture seems wet, add 1 tbsp more almond flour until it holds together.

5. Form 8–10 small patties (about 2 tbsp each), pressing lightly to compact.

6. Air fryer method: Preheat to 375°F (190°C) 3–5 minutes; spray basket lightly with oil.

7. Arrange patties in a single layer; air fry 8–10 minutes, flip, then 6–8 minutes more until golden and crisp (optional extra 2 minutes for more crunch).

8. Skillet method: Heat 1–2 tbsp olive oil over medium; cook fritters 4–5 minutes per side until deeply golden.

9. Cook in batches without overcrowding; keep finished fritters warm in a 200°F (95°C) oven.

10. Serve hot with Greek yogurt dip or aioli. Store 4 days refrigerated; reheat in air fryer at 350°F (175°C) 4–5 minutes.