Wash the zucchinis, trim the ends, and grate them using a box grater or food processor. Place the grated zucchini in a colander set over a bowl.

Sprinkle the salt over the grated zucchini and toss to coat. Let sit for 10 to 15 minutes to draw out excess moisture.

After resting, transfer the zucchini to a clean kitchen towel or several layers of paper towel and squeeze firmly over the sink until very little liquid remains and the zucchini feels almost dry.

In a large mixing bowl, whisk together the egg, gluten free flour, Parmesan cheese, minced garlic, black pepper, and paprika or chili powder until smooth.

Add the squeezed zucchini and chopped parsley or dill to the bowl and stir until the mixture is well combined and holds together when pressed with a spoon.

Scoop about 2 tablespoons of batter per fritter and gently shape into small patties, about 1/2 inch thick, placing them on a plate while you prepare the pan.

Heat 2 tablespoons of the olive oil in a large skillet over medium heat until the oil shimmers.

Place the shaped fritters in the hot skillet, leaving space between them so they crisp rather than steam. Gently press each fritter to flatten slightly.

Cook the fritters for 3 to 4 minutes on the first side, until golden brown and crisp at the edges, then flip and cook for another 3 to 4 minutes on the second side.

Transfer cooked fritters to a plate lined with paper towels to drain. Add the remaining 1 tablespoon olive oil to the skillet as needed and repeat with any remaining batter. Serve warm.