Sprinkle salt on zucchini and toss to coat. Place in a colander to drain for at least 10 minutes.
Wrap zucchini in a clean kitchen towel, squeeze to get as much liquid out as possible. Discard liquid.
Add zucchini to a bowl, add flour, Parmesan cheese, egg, garlic, salt, and pepper. Stir to fully mix.
Heat a skillet over medium high heat. Add one tablespoon of oil. Make sure oil is hot before cooking zucchini fritters.
Shape zucchini batter into patties about 2 tablespoons in size, place into the hot skillet and fry until golden brown, about 2 minutes per side. Wipe out skillet, add second tablespoon of oil and repeat with the rest of the batter.