Wash and grate zucchini; place in colander, sprinkle with salt, and let sit for 10-15 minutes.

Squeeze excess water from zucchini and set aside in a mixing bowl.

Add egg, flour, Parmesan (if using), garlic, pepper, and paprika to the bowl, and whisk until smooth.

Mix in the squeezed zucchini and parsley until well combined.

Heat 1/4 cup olive oil in a skillet over medium heat until shimmering.

Form patties from the mixture and fry in oil for 3-4 minutes until golden brown.

Flip fritters and cook for another 3-4 minutes until both sides are golden.

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