Wash the zucchini thoroughly and trim off the ends. Grate the zucchini into fine shreds (about two cups).

Place the grated zucchini in a colander, sprinkle with salt, and let it sit for 10-15 minutes to draw out moisture. Squeeze the zucchini until dry.

In a mixing bowl, crack one egg and whisk it. Add flour, optional Parmesan, minced garlic, black pepper, and paprika; mix to create a smooth batter.

Fold in the squeezed zucchini and chopped parsley until evenly incorporated.

Scoop about two tablespoons of batter and shape into patties about ½ inch thick.

Heat a couple tablespoons of olive oil in a non-stick skillet over medium heat for about 2-3 minutes, until shimmering.

Carefully add fritters to the skillet without overcrowding. Fry for 3-4 minutes each side until golden brown.

Transfer fried fritters to a paper towel-lined plate to absorb excess oil.

Serve warm with dipping sauces like tzatziki or marinara.