Grate the zucchini. Use a grater to shred the zucchini.
Sprinkle with salt and let sit for 10-15 minutes.
Strain excess moisture from zucchini using a cheesecloth or a thin dishtowel.
In a large bowl, combine grated zucchini, almond flour, eggs, and black pepper. Stir until well combined.
Then heat a large non-stick pan over medium-low heat. Add vegetable oil to the non-stick pan.
After that use about 2 tablespoons of batter for each fritter and spread into a 3-inch circle. Cook until browned and repeat with remaining zucchini fritters.
Serve these keto gluten-free fritters with sour cream or your favorite homemade dipping sauce!
