Set your oven on the "keep warm" setting (150 degrees F). Line a baking sheet with parchment paper.
In a medium bowl, mix the riced cauliflower, scallions, minced garlic, eggs, salt, pepper, parmesan, and almond flour.
Heat the oil in a large (12-inch) nonstick skillet over medium heat, 3-4 minutes. Place 5 fritters in the skillet - use a ¼-cup scoop and pack the mixture into the scoop. After releasing it into the skillet, gently flatten with a spatula or the back of a spoon.
Fry the pancakes over medium heat (not higher) for about 4-5 minutes, until their bottom has formed a sturdy, golden-brown crust. Be patient – if you flip them too soon, they will fall apart.
Carefully flip the fritters to the other side, and fry them until golden-brown on both sides and sturdy enough to lift off the skillet, 4-5 more minutes.
Keep the cooked fritters in the warm oven while you cook the second batch.
In this particular recipe, the eggs really do need to be large. If the mixture seems dry, add either an extra yolk or an extra egg white. If using medium eggs, you can use three of them.Nutrition info assumes that the pancakes will absorb about half the oil.