Prepare the Zucchini: Grate the zucchini using the coarse side of a box grater.

In a large bowl, toss the grated zucchini with 1 teaspoon of salt. Let the mixture sit for 10 minutes. This step helps draw out excess moisture, resulting in crispier fritters.

Squeeze Out Excess Liquid: After 10 minutes, transfer the zucchini mixture to a colander placed over a bowl. Using a paper towel or cheesecloth, firmly squeeze out as much liquid as possible from the zucchini.

Prepare the Batter: Separate the eggs, placing the yolks in a separate bowl and the whites in another bowl.

Add the egg yolks to the squeezed zucchini. Season with paprika, dried garlic, black pepper, and additional salt to taste.

Gradually whisk in the flour until just combined. Avoid overmixing.

In a clean, grease-free bowl, whisk the egg whites until stiff peaks form. Gently fold the whipped egg whites into the zucchini mixture until just incorporated.