Wash and grate 2 medium zucchinis into a bowl; add a pinch of salt and let sit for 10-15 minutes to draw out moisture.

Squeeze out excess moisture from the zucchini and set aside in a clean bowl.

In a mixing bowl, whisk together 1 large egg, 0.5 cup of all-purpose flour, 0.25 cup of grated Parmesan, 2 minced garlic cloves, 0.5 teaspoon of black pepper, and 0.5 teaspoon of paprika until smooth.

Add the drained zucchini and 2 tablespoons of chopped parsley to the batter; mix until well-coated.

Scoop out small portions of the mixture and form them into patties, about 0.5 inch thick.

Heat olive oil in a skillet over medium heat until it shimmers.

Fry fritters for 3-4 minutes on each side until golden brown and crispy.

Transfer cooked fritters to a paper towel-lined plate to drain excess oil.