Directions

1. Place grated zucchini in a colander over the sink. Add 1 teaspoon salt and gently toss to combine; let sit for 10 minutes. Using a cheese cloth, drain zucchini completely.
   
2. In a large bowl, combine zucchini, flour, Parmesan, garlic and egg; season with salt and pepper, to taste.
   
3. Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer. Serve immediately.