Begin by washing and grating the zucchini using a box grater. Transfer to a colander, sprinkle with salt and let rest for 10-15 minutes.

Squeeze the grated zucchini tightly to expel excess liquid.

In a large mixing bowl, whisk the egg. Add the flour, grated Parmesan, minced garlic, black pepper, and paprika, stirring until smooth.

Fold in the squeezed zucchini until combined.

Shape the mixture into 2-tablespoon patties.

Heat olive oil in a skillet. Fry zucchini fritters for 3-4 minutes on each side until golden brown.

Remove and drain on paper towels.

Serve warm with your favorite dips.