Grate or spiral the Zucchini and put into a strainer.
Place the strainer in a sink and push the water out of the Zucchini. Pat dry with a paper towel. Set aside
In a medium mixing bowl, whisk the eggs tapioca flour, baking powder and sea salt.
Add the Zucchini, and mix all the ingredients together in the bowl until well combined.
Heat up a large skillet on medium/high heat.
Add the frying oil, and heat until hot. Test the oil by putting a strand of the Zucchini in the pan. If it sizzles it is ready.
Using a fork, place about 1/4 cup of the zucchini batter into the hot oil. If you spirilized the zucchini try twisting the strains of zucchini for a cool swirl affect. Fry the fritter until very golden brown. This can take up to 4 minutes.
Gently flip the fritter, and repeat on the other side.
place finished fritters on a paper towel, and sprinkle with salt.
Repeat with the remaining batter.
Don't cover them or they will get soggy. Try a dollop of sour cream, hot sauce, or a sprinkle of chive or green onion. Enjoy hot and crisp.