Heat a thin layer of keto friendly cooking oil in a skillet over medium-high heat.

Shred the zucchini well.

In a mixing bowl, combine the shredded zucchini, egg, almond flour, ricotta cheese, parmesan cheese, chives, parsley as well as salt and pepper to taste. Stir to combine well.

 Drop large tablespoons of the zucchini mixture into the heated oil in the skillet. Cook for 2-3 minutes on each side until golden brown and crispy on the outside.

Remove the fritters from the oil, and place on a towel lined plate to drain and cool.

Serve with your favorite keto-friendly dipping sauce such as ranch or sour cream.