Place grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible—this step is key to crispy fritters.
Transfer the drained zucchini to a large mixing bowl, then add the beaten eggs, minced garlic, chopped herbs, and salt and pepper to taste. Mix well until combined.
Stir in the all-purpose flour gradually, mixing until the batter holds together but isn’t too thick—adjust with a little more flour if it's too runny.
Heat olive oil in a skillet over medium heat until shimmering and hot enough to sizzle when a small drop of batter hits the surface.
Scoop about two tablespoons of batter for each fritter and gently flatten with the back of a spatula in the hot skillet, ensuring even thickness.
Cook the fritters for 3-4 minutes until they develop a golden-brown crust, then carefully flip with a spatula and cook for another 2-3 minutes until the other side is golden and crispy.
Transfer the cooked fritters to a paper towel-lined plate to drain excess oil, then repeat with the remaining batter, adding more oil as needed.
Once all fritters are cooked, squeeze fresh lemon juice over them for brightness and serve warm for the best crispy texture and flavor.
