Wash 2 medium zucchinis thoroughly and grate them. Place in a colander, sprinkle with salt, and let sit for 10-15 minutes.

Squeeze out excess moisture from the grated zucchini until quite dry.

In a bowl, whisk together 1 egg, ½ cup flour, ¼ cup Parmesan, 2 cloves minced garlic, black pepper, and paprika. Fold in the drained zucchini and 2 tablespoons fresh parsley.

Shape the batter into small patties, about 2 inches in diameter, and place on a plate.

In a skillet, heat 2 tablespoons olive oil over medium heat. Fry each fritter for about 3-4 minutes per side until golden brown and crispy.

Transfer to a plate lined with paper towels to absorb excess oil.

Serve warm with dipping sauces like sour cream, tzatziki, or marinara.