Wash zucchinis, trim the ends, and grate them. Sprinkle with salt and let sit for 10-15 minutes to draw out moisture.

Squeeze the grated zucchini with your hands or a clean towel to remove excess liquid.

In a mixing bowl, whisk together the egg, flour, Parmesan (if using), minced garlic, black pepper, and paprika. Fold in the squeezed zucchini and chopped parsley.

Scoop about 2 tablespoons of batter for each fritter and shape them into small patties.

Heat olive oil in a skillet over medium heat. Fry the fritters for 3-4 minutes on each side until golden brown and crispy.

Remove from the skillet and place on paper towels to absorb excess oil. Serve warm with dipping sauces.