Start by washing and trimming the ends of the zucchini. Use a box grater to grate the zucchini into a large mixing bowl. Sprinkle the grated zucchini with salt and let it sit in a colander for 10-15 minutes to draw out excess moisture.

Once the zucchini has rested, take handfuls and squeeze them over the sink or a bowl to remove as much moisture as possible.

In a separate medium bowl, whisk together the egg, flour, Parmesan cheese (if using), minced garlic, black pepper, and paprika until smooth.

Using a large spoon, scoop about two tablespoons of the batter for each fritter and shape them into small, even patties.

In a large skillet, pour enough olive oil to coat the bottom generously, about 1/4 inch deep. Heat over medium heat until it shimmers.

Carefully place the shaped fritters in the hot oil, ensuring not to overcrowd the pan, and cook for 3-4 minutes on each side until golden brown.

Once cooked, transfer the crispy fritters to a paper towel-lined plate to absorb any excess oil.