After grating the zucchini, squeeze as much water as you can out of it. You can do this by placing it in a clean dish towel and squeezing it, or by placing in a fine mesh strainers and pressing the water out.

Place the squeezed zucchini in a medium sized mixing bowl.

Add the onion, chickpea flour (or beaten eggs and bread crumbs), chopped parsley, salt, pepper and paprika.

Add enough oil to barely cover the bottom of a medium skillet and heat over medium high heat. (These fritters will absorb oil like crazy, so use the least amount that will get the job done).

The mix will be quite wet. It's easier to form into patties and immediately add to the skillet. You could also ladle the mix in, pancake style.

Two cups shredded zucchini yielded six fritters, work in batches if necessary in order to not crowd the skillet.

Don't be in a hurry to flip the fritters. They're ready to flip when the bottoms are nicely browned.

The fritters may be quite "loose" even with the browned bottoms. I use a two spatula method to flip them.

When the fritters are browned on both sides, remove them a plate lined with paper towels and salt them.

Let the fritters set while you fry an egg for each person.

Serve each fritter with a fried egg on top.