Wash the zucchinis thoroughly and grate them using a box grater or food processor.

Place grated zucchini in a colander and sprinkle with salt. Let sit for 10–15 minutes.

Squeeze out excess moisture from the grated zucchini.

In a mixing bowl, combine the egg, flour, optional Parmesan, garlic, black pepper, and paprika. Mix until smooth.

Gently stir in the drained zucchini and chopped parsley.

Shape the mixture into small patties using about 2 tablespoons for each fritter.

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

Fry the fritters in batches, cooking each side for 3–4 minutes until golden brown.

Transfer to a paper towel-lined plate and serve warm.