Slice zucchini round or “on the bias,” (especially if you have smaller zucchini) about a ¼ of an inch thick. Set aside.
In a bowl add flour, seasonings, cheese (or nutritional yeast), baking powder, salt and pepper and whisk thoroughly. Slowly pour in the almond milk as you whisk continuously to be sure to prevent clumping, you may need 2 extra tablespoons of milk to get the right consistency. The batter should be thick, but pourable, like cake batter.
Coat the bottom of a non-stick pan with olive oil, and heat over medium to medium high heat. You can test the oil by dropping a small amount (dime size) of the batter into the pan to see if it starts to cook right away.
When the pan is ready, use a fork (I strongly suggest not using fingers to batter and transfer, it will be a disaster, trust me), dip one zucchini slice at a time into the batter and, holding the bowl over the pan, place the zucchini slice into the oil. Repeat with 4-5 zucchini at a time (don’t overcrowd the pan to make it easier to flip) and cook on each side 2-3 minutes. You want fritters to turn a nice golden color.
When golden, remove from pan and place on a plate lined with a paper towel. Repeat with the rest of the zucchini adding oil when the pan becomes dry, until all fritters are cooked.