Cut each Zucchini with the spiralizer, discarding the middle part with the seeds. If too long, cut to 20-30 cm length.
Set a deep fryer or a medium to large frying pot over high heat, if you have a thermometer try to reach 190°C. Fry them in batches until nicely browned and crispy. As no flour is used and since zucchinis have a lot of water content, it will take some time until they get browned and crispy.
Remove the fried zucchinis either with the fryer’s basket or with a metal slotted spoon and drain on kitchen paper towels (just leave them in the fryers basket if using one.)
Serve in a flat plate, sprinkle with the paprika and the sea salt and serve.