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Grate zucchini on large holes of box grater. In medium bowl, toss zucchini with 1 teaspoon sea salt. Let sit 10 minutes. Squeeze out liquid. Mix grated zucchini with parsley, flour, and egg. Heat oil in large skillet over medium heat. Add spoonfuls of mixture to pan, flattening with spatula. Cook fritters 3 to 4 minutes over moderately high heat until edges underneath are golden. Then, carefully flip and cook 2-3 minutes on other side.
Drain on paper towels and season with flaky salt and more minced parsley. They are also wonderful served with simple garlic mayo or spicy mayo. Also sour cream.