Place the zucchini in a fine-mesh sieve and sprinkle with the salt. Toss a few times and let drain 1 hour, then tranfer to a tea towel and squeeze out as much moisture as possible.
In a large bowl, whisk together the pork rinds, coconut flour, marjoram, and pepper. Stir in the crumbled feta and green onions.
Add the zucchini and the eggs and mix until the batter comes together. Using your hands, form the mixture into 6 even patties.
In a large skillet over medium heat, add enough oil to coat the bottom of the pan. Once hot, add the fritters and let cook until golden brown on the bottom, 4 to 5 minutes. Carefully flip over and cook on the second side until golden brown.
Remove to a paper towel lined plate to drain a few minutes before serving. Delicious with sour cream or yogurt.
Cheddar Jalapeno Zucchini Fritters
Proceed as above, replacing the marjoram with the garlic powder and cumin, and the feta and green onion with the cheddar and jalapeno.
Nutritional information below is for the Feta & Green Onion Fritters. The Cheddar Jalapeño have (per fritter): Calories: 211 Total fat: 14.1g Carbohydrate: 4.1g Total dietary fiber: 1.8g Protein: 16.4g