Place the grated zucchini in a colander and sprinkle with the sea salt. Mix with your hands to incorporate the salt and let stand for 10 minutes. Squeeze the water out of the grated zucchini throughly and place in a mixing bowl.
Add the two beaten eggs, the chopped scallions, and the minced garlic and mix together.
Mix the dry ingredients together in a separate bowl and then add them to the zucchini mixture and mix well.
Heat the oil in a medium-sized skillet on medium-high heat. Drop 1/4 cup of the batter into the hot oil and flatten with a metal spatula to form a thick pancake shape.
Cook approximately 4 minutes on first side until browned. Flip and cook an additional 2 minutes. Drain the oil from the fritters on paper towels. Serve hot.
Make sure your zucchini is throughly drained and free from excess water. If your batter is too runny to form a cake, add more almond flour. Serve with a dollop of sour cream and chopped chives or remoulade sauce.