Prep the Zucchini: Using the small side of a box grater or the shredding attachment on a food processor, grate the zucchini. Add it to a small mixing bowl with a pinch of salt and let it sit for 10 minutes to release excess water while you make the batter.

Make the Batter: Whisk the eggs, shallot, almond flour, gluten-free flour, ground flaxseed, dried basil, ¼ teaspoon salt, and pepper in a small bowl and set aside. 

Drain the Zucchini: Using your hands or a fine-mesh strainer, squeeze as much excess water as possible from the zucchini before returning it to the bowl.

Combine: Pour the egg mixture over the drained zucchini and stir until a thick batter forms. If it looks too wet to hold its shape, add another tablespoon of gluten-free flour.

Cook the Fritters: Heat 1 tablespoon of avocado oil in a large skillet on medium-low heat. Pour scant ¼ cup scoops of the batter into the pan, gently flattening each scoop with the back of the measuring cup. Cook for 6–7 minutes total, flipping halfway, until both sides are golden brown. Depending on the size of your pan, you may need to cook in batches. Keep cooked fritters warm.

Plate and Serve: If desired, top each fritter with avocado gremolata and serve warm with a side of crispy turkey bacon or a simple green salad.

Storage: Refrigerate leftover fritters in an airtight glass container for up to 3 days or freeze for up to 3 months. Reheat in a skillet until warmed through.