Grate and drain zucchini using a box grater, then squeeze excess moisture out in a clean towel or cheesecloth.

Combine drained zucchini with sea salt and let sit for 10 minutes, then mix in flour, cheeses, eggs, onions, garlic, and spices.

Preheat a non-stick skillet with olive oil over medium heat until oil shimmers.

Shape mixture into fritters and fry in the skillet, ensuring they have space in between.

Cook fritters for 3-4 minutes on each side until golden brown and crispy, then drain on paper towels.