Wash and grate the zucchini. Wrap in a clean towel and squeeze out extra moisture. Set aside.
Whisk the egg in a bowl. Add zucchini flour parmesan salt pepper garlic powder and herbs. Stir to make a thick batter. Rest for a few minutes if it looks loose.
Heat a film of olive oil in a skillet over medium heat. Spoon about two tablespoons of batter per fritter and flatten gently.
Cook three to four minutes per side until deep golden and crisp. Work in batches so the pan stays hot.
Move fritters to a wire rack. Serve hot with your favorite dip.