Add the minced garlic, gluten-free flour, chopped parsley, crushed coriander seeds, black pepper, and salt. Stir until the mixture is well combined and loosely holds together.

For frying, heat canola or sunflower oil in a large skillet over medium heat. Once the oil is hot, scoop approximately ¼ cup of the mixture for each latke and flatten slightly. Fry for 3-4 minutes on each side, or until golden brown and crispy. Transfer the latkes to a wire rack suspended over a baking sheet to drain excess oil. Repeat with the remaining mixture, adding more oil as needed. If you are cooking a large batch, you can keep the wire rack and baking pan in an oven set to 250°F (120°C) to keep them warm while cooking the remaining batches.

For air frying, preheat the air fryer to 375°F (190°C). Lightly spray the air fryer basket with cooking spray or brush with olive oil. Form the zucchini mixture into small patties and place them in the basket in a single layer. Lightly spray or brush the tops with oil. Air fry for 10-12 minutes, flipping halfway through, until golden brown and crispy.

Serve warm, garnished with parsley leaves, dill leaves, or minced red onion if desired.