Start by grating the zucchinis into a large mixing bowl. Then, transfer the grated zucchini to a clean kitchen towel or cheesecloth. Twist the towel and squeeze out as much moisture as possible.

Return the drained zucchini to the bowl and sprinkle in 1 teaspoon of sea salt. Let the mixture sit for about 10 minutes.

After the resting period, add ½ cup of all-purpose flour, ½ cup of freshly grated Parmesan cheese, ½ cup of shredded mozzarella cheese, 2 lightly beaten eggs, green onions, minced garlic, black pepper, and crushed red pepper flakes. Mix until well combined.

Preheat a non-stick skillet over medium heat with a generous layer of olive oil until shimmering.

Using a heaping tablespoon, scoop some of the zucchini mixture into the skillet. Flatten slightly to shape into a fritter.

Cook each fritter for about 3 to 4 minutes until golden brown and crispy. Flip and cook the other side for another 3 to 4 minutes.

Transfer the fritters to a plate lined with paper towels to absorb excess oil.

Serve warm, garnished with herbs or sour cream, and enjoy!