Grate zucchini into thin, bite sized strips. You can use the large holes of a box grater, or if you don't have that, even a carrot peeler works with short strokes. 

Put grated zucchini in a colander. Press on top of zucchini with paper towel to sop up moisture. Allow to sit in colander for at least 20 minutes, switching the paper towel frequently and pressing on zucchini to wring out as much liquid as possible. 

To a large bowl, add zucchini, eggs, parmesan cheese, bread crumbs, garlic salt, and black pepper. Stir to combine.

Form the zucchini mixture into small patties. They should be roughly 1.5-2 inches wide, and thin. You can also use a cookie scoop. 

Add olive oil to a large non-stick skillet or cast-iron pan and heat on medium-high heat. 

Add zucchini patties to the hot skillet. Don't overcrowd the pan, you will likely need to fry several batches. 

Fry each fritter for 50-60 seconds, then flip and fry for an additional 50-60 seconds until golden brown. 

Remove from the skillet and allow to rest on a paper towel-lined plate. This will help drain any remaining crease. 

While the fritters rest, make the dipping sauce. To a small bowl, add mayonnaise, cayenne, dry mustard, lemon juice and hot sauce to small bowl. Stir to combine. 

Serve fritters while hot. Dip in remoulade sauce.