Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.

In a bowl, mix zucchini with sea salt, flour, Parmesan, mozzarella, eggs, green onions, garlic, black pepper, and red pepper flakes until well combined.

Preheat skillet over medium heat and add olive oil until shimmering.

Scoop tablespoonfuls of the mixture into the skillet, flattening them with a spatula and avoiding overcrowding.

Cook each fritter for 3-4 minutes per side until golden brown and crispy, then transfer to a paper towel-lined plate.

Serve warm, optionally garnished with herbs or alongside dips.