Peel the zucchini, halve them lengthwise and scoop out the seedy centers.
Grate the zucchini onto a thin dish towel or a double layer of cheesecloth.
Gather the cloth and wring it out hard over the sink. Keep going until almost no more liquid comes out.
Combine the drained zucchini with the parmesan, almond flour, eggs, salt and pepper in a large bowl.
Let the mixture sit for 5 to 10 minutes so the almond flour hydrates.
Melt 1 tablespoon of ghee in a frying pan over medium heat.
Drop heaping tablespoons of the mixture into the pan and press each one flat with the back of a spoon.
Cook for about 3 minutes, until the underside is golden brown, then flip once and cook another 3 to 4 minutes.
Move the finished fritters to a paper towel lined plate and add more ghee to the pan between batches.
