Start by washing the zucchinis thoroughly. Cut off the ends, then grate them using a box grater or a food processor. Place the grated zucchini in a colander set over a bowl.

Sprinkle the salt over the zucchini and toss gently to coat. Let it sit for 10–15 minutes. The salt helps draw out the moisture, which is crucial for achieving crispy fritters.

After 15 minutes, use your hands or a clean kitchen towel to squeeze the zucchini firmly. Or to avoid soggy fritters, squeeze out excess moisture using a nut milk bag.

In a large mixing bowl, combine the egg, flour, Parmesan (if using), minced garlic, black pepper, and paprika. Whisk until the mixture is smooth.

Add the zucchini and chopped parsley, then stir until the batter is well combined. The batter should be thick enough to hold together when scooped.

Scoop about two tablespoons of the batter at a time and shape it into small patties with your hands or a spoon. Aim for an even thickness so they cook uniformly. Place the patties on a plate while you heat the oil.

Heat the olive oil in a large skillet over medium heat. Once the oil shimmers, place the fritters in the skillet, leaving space between them.

Cook for 3–4 minutes on each side, or until golden brown and crispy.