Start by washing your zucchinis thoroughly under running water. Grate the zucchinis using a box grater and place them in a mixing bowl. Sprinkle salt over them and let the zucchini rest for 10-15 minutes to draw out excess moisture.

After the resting period, take handfuls of the grated zucchini and squeeze out as much moisture as you can. Set the squeezed zucchini aside in a clean bowl.

In a large mixing bowl, whisk together one egg, flour, grated Parmesan (if using), minced garlic, black pepper, and paprika. Stir until the mixture is smooth. Fold in the squeezed zucchini and chopped parsley.

Using a tablespoon, scoop about 2 tablespoons of the batter and shape it into a patty. Place each fritter on a plate.

In a large skillet, heat olive oil over medium-high heat until it shimmers. Add the formed fritters to the pan, cooking for 3-4 minutes on each side until golden brown and crispy.

Once golden, transfer them to a plate lined with paper towels to drain excess oil. Serve warm with your favorite dipping sauces.