Grate the zucchini using a box grater.Place in a mixing bowl, toss with sea salt, and let sit for 15 minutes to draw out excess moisture.
Drain the zucchini, then transfer handfuls to cheesecloth or a clean kitchen towel and wring out as much liquid as possible.
In a large bowl, combine the drained zucchini with the eggs, panko, cheese, ramps (or green onions), 4 tablespoons of flour, and garlic powder. Mix until well combined. If the mixture is very liquid, you can add up to 2 tablespoons of additional flour.
Heat a skillet over medium heat and add a small amount of avocado oil. Working in batches, scoop the zucchini mixture into the skillet (about 3 tablespoons per fritter) and press flat to form 3-inch-wide fritters. Cook for 2-3 minutes per side, adjusting heat as needed to prevent burning, until golden brown and cooked through.
Serve immediately while still warm with sour cream or plain yogurt.
