Prep the zucchini: Grate the zucchinis on the large holes of a box grater. Toss with a good pinch of salt and let sit in a colander for 10 minutes to draw out moisture.

Crisp the bacon: In a large skillet over medium heat, cook the chopped bacon until browned and crisp, about 6–8 minutes. Remove with a slotted spoon and drain on paper towels. Pour off all but 1 teaspoon of the bacon fat from the skillet.

Soften the onion: In the same skillet with a bit of bacon fat, cook the diced onion for 2–3 minutes until translucent. Set aside to cool slightly.

Squeeze the zucchini: Using clean hands or a kitchen towel, squeeze the grated zucchini firmly over the sink to remove as much liquid as possible. This step is key for crisp fritters.

Make the batter: In a large bowl, whisk eggs, then add flour, Parmesan, garlic, baking powder, salt, pepper, and optional smoked paprika. Stir to combine into a thick, spoonable batter.

Fold in the veggies and bacon: Add the squeezed zucchini, cooked onion, and crispy bacon to the bowl. Mix until everything is evenly coated. If the mixture looks wet, sprinkle in another tablespoon of flour.

Heat the oil: Wipe out the skillet if needed and add a thin layer of oil (about 2–3 tablespoons). Heat over medium to medium-high until shimmering. A small drop of batter should sizzle on contact.

Fry the fritters: Scoop 2 heaping tablespoons of batter per fritter into the pan, flattening gently with the back of a spoon. Cook 3–4 minutes per side, until deeply golden and crisp. Adjust heat to avoid scorching.

Drain and season: Transfer cooked fritters to a wire rack or paper towel–lined plate. Sprinkle with a pinch of salt while hot.

Serve: Top with a spoon of sour cream or yogurt, a squeeze of lemon, and fresh herbs. Add a fried egg and hot sauce if you like.