Sprinkle salt over shredded zucchini in a colander, mix lightly to blend. Let the zucchini sit for 30 minutes. Press and squeeze the zucchini to remove as much water as possible.
In a medium mixing bowl, mix together the zucchini, carrots, garlic, scallions, and eggs. Blend in the flour.
Preheat a large skillet over medium-high heat for 3 minutes or until hot. Add the olive oil.
Using a ¼ cup measure, drop the vegetable mixture onto the hot skillet. Flatten the veggie mixture to form the fritters.
Cook 3-4 minutes until the bottom is browned and crispy, then flip each fritter and cook another 3-4 minutes.
Place the fritters on a paper towel lined plate to drain away excess oil. Season with salt and pepper if desired.
Optionally, place the fritters on a baking sheet and bake in a 400-degree oven for 5 minutes. This will help make sure the fritters are cooked all the way through.
Serve with creamy jalapeño sauce, sour cream, yogurt, or tzatziki sauce.