Grate the zucchini and place it in a colander, then sprinkle with salt and let it sit for 10 minutes to draw out excess water.

Squeeze out as much water as possible from the zucchini, then combine it with flour, egg, Parmesan cheese, garlic powder, salt, and pepper in a bowl.

Heat vegetable oil in a pan over medium heat, then drop spoonfuls of the zucchini mixture into the pan and flatten slightly.

Cook for 3-4 minutes per side, or until golden brown and cooked through.

Remove the fritters from the pan and place them on a paper towel-lined plate to drain excess oil, then serve warm.