Squeeze the excess water out of the zucchini. Zucchini has a high concentration of water which will become very apparent if you don't get it out before cooking.
Heat and oil are your friends. We are looking for a crispy golden crust before flipping. If you flip it too early, you miss out on that golden opportunity!
Make these fried zucchini cakes gluten-free by substituting breadcrumbs for arrowroot powder.
Use plenty of salt. Without any scientific evidence to back this up, I believe the salt actually helps the crust to develop into a thick, crispy crust. Or maybe it just helps pull out any extra moisture? Either way, don't forget the salt!