Place grated zucchini in a colander lined with a clean dish towel or cheesecloth over a bowl or in the sink. Add salt and gently toss to combine. Let sit for ten minutes.
After ten minutes, gently squeeze out the moisture from your zucchini.
in a large bowl, combine zucchini, flour, parmigiano, garlic and egg and mix. Season with salt and pepper to taste.
Heat a large skillet over medium high heat. When pan is hot add your olive oil. When the oil shimmers, scoop a tablespoon of batter (one for each fritter) and flatten slightly with a spatula. Don't crowd your fritters in the pan.
Cook about 2 minutes until nicely golden on the bottom. When golden, flip and cook the other side another 1-2 minutes until golden.