Grate the zucchini: Using the large holes of a box grater, grate the zucchinis. Sprinkle them with salt in a large bowl and toss to coat. Let them sit for 10 minutes to release excess water.

Drain the zucchini: After 10 minutes, the zucchini will release some moisture. Drain the excess water using a colander or by squeezing the grated zucchini with your hands.

Prepare the batter: In a separate bowl, whisk together the egg and milk. Add the grated parmesan cheese, flour, black pepper, and baking powder to the egg mixture. Stir well to combine all the ingredients into a thick batter.

Incorporate the zucchini: Fold the drained zucchini into the batter until evenly distributed.

Heat the oil: Pour enough olive oil into a large frying pan to coat the bottom. Heat the oil over medium heat until hot but not sizzling.

Fry the fritters: Scoop the batter by tablespoons and gently drop them into the hot oil. Flatten the tops slightly with the back of a spoon.

Cook until golden brown: Fry the fritters for 2-3 minutes per side, or until golden brown and crispy.

Drain and serve: Transfer the cooked fritters to a paper towel-lined plate to drain excess oil. Serve hot and enjoy!