Start by squeezing as much water as you can out of the zucchinis. The easiest way to do this is to place the grated zucchinis in the middle of a clean dish towel, fold the top and bottom flaps over the zucchini then twist both ends to form a little bundle, then twist and squeeze the bejesus out of that bundle until no more liquid comes out.
Add the squeezed zucchini to a mixing bowl, along with the rest of the ingredients and mix delicately until all the ingredients are evenly combined.
Heat a splash of coconut oil or avocado oil in a frying pan set over medium heat and, when oil is nice and hot, add a generous 1/4 cup of mixture for each fritter. Slightly flatten and help shape them delicately with a fork, if necessary.
Cook 3 or 4 fritters at a time for 2-3 minutes on each side, until they form a nice golden brown crust. Add more oil as necessary.
Note that fritters are extremely delicate and need to be given time to set nicely before you attempt to flip them. Also, they need to be flipped with great carefulness, much like pancakes. Be gentle. They'll thank you for it by staying nicely together!
You can keep these warm by placing them in a warm oven while you cook the remaining fritters.