Grate the zucchinis into a large mixing bowl, then sprinkle with a pinch of salt and let sit for 10 minutes to draw out excess moisture.
Squeeze out as much liquid as possible from the zucchinis using a clean kitchen towel or cheesecloth—this step is key to achieving crispy patties.
In a large bowl, combine the drained zucchini with a beaten egg, flour, chopped herbs, grated Parmesan (if using), salt, and pepper. Mix until everything is well incorporated and the mixture holds together when pressed.
Heat a non-stick skillet over medium heat and add the oil, swirling to coat the bottom. Once shimmering, scoop about 2 tablespoons of the mixture and gently flatten into a patty.
Cook the patties for about 3-4 minutes on each side, until they turn golden brown and crispy along the edges. Feel the sizzle and listen for a gentle crackle as they fry.
Transfer the cooked patties to a plate lined with paper towels to drain any excess oil. Repeat with the remaining mixture, adding more oil if needed.
Let the patties rest for 2 minutes to set their crispy crust. Serve warm, garnished with extra herbs or a squeeze of lemon if desired.
