Wash and grate the zucchinis, placing them in a colander, and sprinkle generously with salt. Let rest for 10–15 minutes.

Squeeze out as much liquid from the zucchini as possible.

In a mixing bowl, whisk together the egg, flour, Parmesan, garlic, black pepper, and paprika until smooth.

Fold the squeezed zucchini into the batter until evenly coated.

Shape the batter into patties using about 2 tablespoons of the mixture.

Heat olive oil in a skillet over medium heat, and fry the fritters until golden brown, about 3–4 minutes per side.

Transfer the fritters to a paper towel-lined plate to drain excess oil and serve warm with dipping sauces.