First, wash the zucchini thoroughly. Then shred it using a box grater or food processor. Once shredded, place the zucchini in a clean kitchen towel or cheesecloth, and squeeze out the excess moisture. This step is crucial! Too much water will lead to soggy fritters.

In a large mixing bowl, combine the shredded zucchini with the beaten eggs, feta, mozzarella, garlic, scallions, parsley, black pepper, chili powder, garlic powder, and smoked paprika. Stir until the mixture is well-combined.

Sprinkle the almond flour over the mixture. Stir well until the flour is fully integrated. This will bind the ingredients, creating a batter-like consistency.

In a large skillet, heat the neutral oil over medium heat. You’ll know it’s hot enough when a drop of batter sizzles on contact.

Using a spoon or your hands, scoop out portions of the mixture and form them into patties. Carefully place the patties in the heated oil; don't crowd the skillet. Fry for about 3-4 minutes on each side or until golden brown. Drain on paper towels to absorb excess oil.

These fritters are best enjoyed warm. Serve them fresh with your choice of dipping sauce or alongside your favorite side dishes.