Grate zucchini on the large side of a box grater. Place in a mixing bowl along with 1tsp of salt and let sit for 10 minutes.
After 10 minutes, squeeze out all the water and place it in a mixing bowl.
Add the chopped onion, minced garlic, cayenne pepper (if using), ground cumin, ground coriander, cilantro, salt and pepper. Mix well.
Next add chickpea flour & rice flour. Mix well to form a dough that is a little tacky but not too watery. Add a little more chickpea flour if the mixture doesn’t hold it’s shape.
Heat 3tbsp oil in a nonstick or cast iron pan. Take about 2~3tbsp of mixture and gently place it in the hot oil. Flatten lightly in the back of a spoon. Cook undisturbed for about 2~3 minutes until the fritter is lightly golden. Gently flip and cook for another 2 minutes or until golden.
Remove to a paper towel lined plate. Serve hot as is or with some vegan yogurt or mint chutney. Enjoy!!