Shred the zucchini in a bowl, add salt and let it rest for a few minutes. Then carefully spread them onto a strainer over a bowl, and let it release all it's juices for 20 minutes.
In a bowl, add all the ingredients together and make sure they're fully combined.
Heat oil in a pan, shallow, not deep fry.
Use a large serving spoon to spread the batter onto it. Form a thin layer, and then carefully place into the hot oil.
Once the sides turn golden, carefully flip it on the other side.