Grate the zucchini and sprinkle with salt. Let sit in a colander for 10-15 minutes to draw out moisture.

Squeeze out excess liquid from the zucchini using your hands or a nut milk bag.

In a large mixing bowl, combine the egg, flour, Parmesan cheese, minced garlic, black pepper, and paprika. Stir until smooth.

Fold the drained zucchini and parsley into the batter until well combined.

Shape the mixture into patties using about 2 tablespoons of batter per fritter.

Heat olive oil in a large skillet over medium heat until shimmering.

Fry fritters in batches for about 3-4 minutes per side until golden brown.

Remove from skillet and drain on paper towels.

Serve warm with your favorite dipping sauce.