Prepare the Zucchini: Wash the zucchinis and grate them using a box grater or a food processor. Place the grated zucchini in a clean kitchen towel or cheesecloth and sprinkle with ½ teaspoon of salt. Let it sit for 10 minutes to draw out excess moisture.

Drain the Zucchini: After 10 minutes, squeeze the zucchini firmly to remove as much water as possible. This step is crucial for achieving crispy fritters. Set the drained zucchini aside.

Make the Batter: In a large mixing bowl, whisk the egg. Add the drained zucchini, flour, Parmesan cheese (if using), minced garlic, parsley or dill, baking powder, salt, and pepper. Mix until well combined. The batter should be thick enough to hold its shape when scooped.

Heat the Oil: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Ensure the oil is hot but not smoking.

Cook the Fritters: Scoop about 2 tablespoons of the batter for each fritter and gently flatten it into a round patty. Place the fritters in the skillet, leaving enough space between them. Fry for 2-3 minutes on each side, or until golden brown and crispy.

Drain and Repeat: Transfer the cooked fritters to a plate lined with paper towels to drain excess oil. Add more oil to the skillet as needed and repeat with the remaining batter.

Serve: Serve the fritters warm with your favorite dipping sauce, such as tzatziki, sour cream, or marinara.