Grate zucchini and toss with a pinch of salt in a medium-sized bowl and leave it for 10 min. ( To do this is like to use the large holes of a box grater)

Using your hands squeeze the zucchini to remove as much liquid as you can. (you can do this over a bowl or a sink) you can also use a cheesecloth or clean kitchen towel if you prefer, but I think is easier to just use my hands.

Add your shredded zucchini to a medium-sized bowl.

Add one egg to the zucchini and mix it well.

Heat olive oil in a skillet over medium-high heat.

To your hot skillet add a couple tablespoons of the zucchini mixture. Do not crowd your pan. Leave some space in between your fritters.

Cook until the bottom side is golden brown. Flip, flatten the fritter delicately and cook another 3-5 minutes per side until golden. If it still isn't crispy to your liking I suggest cooking it just a little longer and perhaps flattening them a little bit more (see the video I will be posting soon to see how I do it).

when done, set them on a paper towel-lined plate to remove excess grease.

Plate and enjoy warm.