Pre-heat the oven to 425 degrees.
Place a thin kitchen towel over a colander, dump the grated zucchini in, and toss the zucchini with the sea salt. Let the zucchini/salt sit while you prepare the rest of the ingredients into a bowl. The sea salt draws all the water out of the zucchini, so you can squeeze it out easily.
Put the eggs and seasonings into a medium mixing bowl and whisk together.
Pull up the sides of the kitchen towel that the zucchini is sitting in, twist, and squeeze out as much of the water from the shredded zucchini as you can.
Put the grated and drained zucchini into the bowl with the egg/seasoning mixture, add the cassava flour, and mix together.
Spray 2 baking sheets with avocado oil spray – this helps with sticking and also helps the fritters crisp and brown up. DO NOT line your baking sheet with parchment paper or with Silpat – the fritters will stick more with them (trust me) and they get much crispier on just the plain baking sheet. Make flat disks out of the zucchini batter, place them on the baking sheet, and then lightly flatten the disks on the tray using your hand a little more.
Bake the fritters in the 425 degree oven for 10-15 minutes. Take the tray out, flip the zucchini fritters over, and bake for another 10 minutes until crispy, golden brown. Let the fritters cool before handling.
To make the dipping sauce, put all of the sauce ingredients into a pint mason jar, and blend with an immersion blender until smooth.