Grate the zucchini into a colander, toss with the sea salt and allow to drain 10 minutes.
Dump zucchini into a clean kitchen towel. Wrap towel around zucchini and gently squeeze over sink to remove excess water.
In a large mixing bowl, combine zucchini, eggs, parmesan cheese, coconut flour, parsley and garlic powder with a spoon. Set batter aside.
Heat about 1-2 tablespoons olive oil in large skillet. Drop spoonfuls of zucchini fritter batter into hot oil. Fry each side until browned, flattening with spatula as you go.
When both sides are nicely browned, about 2-3 minutes per side, remove from pan and drain fritters on paper towels.
Nutritional information per fritter based on 8 fritters total.Store leftovers in the refrigerator for up to 5 days. They can also be frozen for up to 3 months. Reheat thawed leftovers in the microwave, conventional oven, or air fryer.