Start by finely grating the two medium zucchinis. Squeeze out excess moisture using a clean kitchen towel.

In a mixing bowl, combine the drained zucchini with one teaspoon of sea salt. Let sit for 10 minutes.

Add ½ cup of all-purpose flour, ½ cup of Parmesan cheese, ½ cup of mozzarella cheese, and beaten eggs. Stir in green onions, garlic, black pepper, and optional red pepper flakes. Mix until well combined.

Preheat a non-stick skillet over medium heat and add olive oil to cover the bottom.

Scoop the zucchini mixture into the skillet, flatten into fritters, and fry for 3-4 minutes on each side until golden brown.

Transfer cooked fritters to a plate lined with paper towels to absorb excess oil. Cool slightly.

Serve warm, garnished with fresh herbs or your choice of dipping sauce.