After shredding the zucchini, sprinkle the salt over the top and mix well. Set in a colander to drain for 1 hour.
Press drained zucchini against the sides of the colander to remove as much moisture as possible. Then take small handfuls and squeeze tightly, again removing as much moisture as possible.
Place the squeezed zucchini into a bowl then add all the remaining ingredients, except oil, in order, mixing after each item as added. Depending on remaining moisture in the zucchini and egg size you may need to add another ½ C flour. The mixture should be wet but not runny. Do not over mix.
Fill the bottom of your pan with ¾ inch of oil and heat on medium high. When the oil is hot and shimmering but not smoking, add batter by heaping tablespoons spaced evenly and loosely around the bottom of the pan so you have space to turn them over with 2 forks. Cook 4-5 minutes until the fritter is browned and flip over. Cook another 3-4 minutes until the other side is brown. Remove when done to paper towels. Let oil reheat for 1 minute then repeat the process.
Place on a serving platter garnished with fresh chopped dill and parsley and lemon wedges.