Prepare Zucchini: Shred zucchini using a box grater or food processor with a larger grate.

Add shredded zucchini to a bowl and sprinkle with 1 teaspoon of salt. Let sit for 10 minutes to release water.

Place the zucchini in a cheesecloth or thin dish towel and squeeze out excess water (about 1 1/2 cups).

Mix Ingredients: In a large bowl, combine the drained zucchini, sweet corn kernels, green onions, and beaten eggs. Mix to coat the vegetables in the egg.

In a medium bowl, combine almond flour, arrowroot powder, parmesan cheese, baking powder, and remaining 1/2 teaspoon of salt. Mix well.

Stir the dry ingredients into the zucchini mixture until evenly mixed.

Cook Fritters: Heat a skillet over medium heat and drizzle with avocado oil to coat.

Scoop the zucchini and corn batter into a 1/2 cup measuring cup, packing it tight. Place the batter onto the hot skillet.

Press down lightly with a spatula to flatten the tops but keep the fritters about 3/4 of an inch thick.

Cook for about 10 minutes, until browned, then flip and cook the other side for about 10 minutes. Cover the skillet with a lid for the first 10 minutes to help the egg set in the center.

Serve: Serve hot with sour cream on the side, if desired.