Prepare Zucchini: Wash 2 medium zucchinis, grate them, and place in a colander with salt for 10-15 minutes to draw moisture.

Squeeze Moisture: Gather grated zucchini and squeeze out excess liquid to prevent soggy fritters.

Mix Batter: In a bowl, whisk together one beaten egg, flour, and optional parmesan. Add garlic, pepper, and paprika, then fold in the zucchini.

Shape Fritters: Scoop 2 tablespoons of batter and form into patties, ensuring uniform thickness for even cooking.

Cook Fritters: Heat olive oil in a skillet over medium heat, cook fritters for 3-4 minutes on each side until golden brown.

Serve: Transfer cooked fritters to a paper towel-lined plate and serve warm with your choice of dipping sauce.