Start by washing the zucchinis thoroughly and trimming off the ends. Then, grate the zucchinis using a box grater and place the grated zucchini in a colander over a bowl to catch excess moisture.

Sprinkle salt generously over the grated zucchini, tossing it well to ensure even coverage. Allow it to sit for about 10-15 minutes to help draw out moisture.

After the resting time, take your hands and squeeze the grated zucchini to remove as much excess liquid as possible.

In a mixing bowl, combine the egg (or your vegan substitute), all-purpose flour, Parmesan cheese (if using), minced garlic, black pepper, and paprika. Whisk until smooth.

Now add the squeezed zucchini and the chopped parsley to the batter. Stir until all ingredients are well combined.

Take about two tablespoons of the mixture and shape it into small patties. Place them on a plate.

In a skillet, heat a drizzle of olive oil over medium heat until it shimmers.

Carefully add the fritters to the hot skillet and fry for about 3-4 minutes on each side or until golden brown.

Once cooked, remove the fritters from the skillet and place them on a paper towel-lined plate to absorb any excess oil.