Wash and trim the ends of the zucchini. Using a box grater, grate the zucchini into a large bowl. Don’t peel the zucchini; the skin adds color and nutrients.

Sprinkle the grated zucchini with salt. This will help draw out excess moisture. Place the zucchini in a colander set over a bowl and let it sit for at least 15 minutes, or up to 30 minutes.

After the zucchini has drained, gather it in a clean kitchen towel or cheesecloth. Squeeze out as much liquid as you possibly can. The drier the zucchini, the crispier your fritters will be.

In a medium bowl, combine the squeezed-out zucchini, beaten egg, flour, Parmesan cheese, parsley, minced garlic, and black pepper. Mix well until everything is evenly combined. The mixture should be thick enough to hold its shape when dropped from a spoon.

Pour about 1/4 inch of vegetable oil into a large skillet over medium heat. Let the oil heat up until it shimmers. To test if the oil is ready, drop a tiny bit of the zucchini mixture into the oil. If it sizzles and browns quickly, the oil is ready.

Drop spoonfuls of the zucchini mixture into the hot oil, being careful not to overcrowd the skillet. Flatten the fritters slightly with the back of a spoon.

Cook for about 2-3 minutes per side, or until the fritters are golden brown and crispy. Flip carefully with a spatula.

Remove the fritters from the skillet and place them on a plate lined with paper towels to drain any excess oil.

Serve the Crispy Zucchini Fritters hot and fresh! They're delicious on their own, with a dollop of sour cream or Greek yogurt, or with your favorite dipping sauce.