Begin by slicing the zucchini into 1/8-inch rounds. Sprinkle evenly with salt and let drain in a colander for about 30 minutes.

In a large skillet, pour enough avocado oil to cover the bottom about 1/4 inch deep. Heat oil over medium-high heat until it shimmers.

In a mixing bowl, beat the egg until frothy, then stir in parmesan, black pepper, basil, and carbonated water until well combined. Gradually add flour to form a slightly runny batter.

Once drained, add zucchini slices to the batter, gently folding them in until they are well coated.

Shape batter-coated zucchini into small clusters and carefully drop them into the hot oil. Fry for about 4-5 minutes on each side until golden brown.

Once fried, use a slotted spoon to transfer fritters to a paper towel-lined plate to absorb excess oil. Serve immediately.