Finely grate the two medium zucchinis into a large mixing bowl.

Transfer the grated zucchini to a clean kitchen towel or cheesecloth and squeeze out excess moisture.

Return the drained zucchini to the bowl, sprinkle in the sea salt, and let rest for about 10 minutes.

Add the all-purpose flour, both cheeses, beaten eggs, green onions, minced garlic, black pepper, and optional red pepper flakes to the bowl. Stir until well combined.

Preheat a non-stick skillet over medium heat and pour in enough olive oil to coat the bottom.

Scoop a heaping tablespoon of the zucchini mixture and form it into a fritter; place it in the skillet. Repeat for remaining mixture.

Cook each fritter for 3-4 minutes until golden brown on one side, then flip and cook for an additional 3-4 minutes.

Transfer cooked fritters to a plate lined with paper towels to absorb excess oil.

Serve warm, garnished with fresh herbs or sour cream.