If your family insists on potato, the recipe works deliciously substituting half of the zucchini with grated potato
In a large bowl, toss zucchini and 1/2 teaspoon of salt; let stand for 10 minutes. Squeeze zucchini dry. Squeeze more. Stir in eggs, onion, almond flour, pepper and remaining salt.
In a large skillet, heat oil over medium heat. Drop batter by tablespoonfuls into hot pan; press lightly to flatten. Fry for 2 minutes on each side or until golden brown.