Fill a clean kitchen towel with about half of the summer squash shreds. Working over the sink, squeeze out as much moisture as you can. Repeat with the second half.
In a large bowl, mix together the squash, egg, chickpea flour, salt, pepper, and smoked paprika.
Heat oil in a large heavy bottomed skillet. When hot, drop spoonfuls of the fritter batter into the oil. Flatten with a spatula and cook until golden brown on both sides, about 1-2 minutes per side. I like to work in batches of 4 fritters at a time.
Repeat with remaining batter. Drain fritters on a paper towel lined plate. Serve with ketchup. Makes 12-16 fritters.