Follow these simple steps to bring a touch of my kitchen into yours. Just as I learned to cook without a recipe, let your senses guide you through each step.

1. Start by grating the zucchinis and placing them in a colander. Sprinkle with salt and let them sit for about 10 minutes to draw out excess moisture.
2. After resting, use a clean kitchen towel to squeeze out as much liquid as possible from the zucchini.
3. In a large bowl, combine the grated zucchini, flour, Parmesan cheese, beaten egg, minced garlic, black pepper, paprika, and chopped parsley. Mix until well combined.
4. Heat a generous amount of olive oil in a large skillet over medium heat. It’s important to ensure the oil is hot before adding the batter to get that perfect crispiness.
5. Scoop about 2 tablespoons of the zucchini mixture into the skillet, flattening it slightly with a spatula. Cook for 2-3 minutes on each side until golden brown and crispy.
6. Transfer the cooked fritters to a plate lined with paper towels to drain excess oil. Repeat the process with the remaining batter.