Prepare the Vegetables:

• Grating the zucchini and carrots can be done quickly with a box grater or food processor. After grating, it’s important to remove as much moisture as possible from the vegetables to ensure the fritters turn out crispy. The easiest way to do this is by placing the grated vegetables in a clean kitchen towel or cheesecloth, wrapping them up, and squeezing firmly to release the water. This step is critical; too much moisture will make the fritters soggy and difficult to cook properly.

Mix the Batter:

• In a large mixing bowl, combine the squeezed vegetables with the egg, flour, breadcrumbs, and seasonings. The egg binds the ingredients together, while the flour and breadcrumbs help with structure and crispiness. You can also add some dried herbs like oregano, thyme, or basil for extra flavor. The batter should be thick enough to hold together when you form it into patties. If the mixture is too wet, add a little extra flour or breadcrumbs.

Forming the Fritters:

• Scoop a spoonful of the batter and form it into a round patty using your hands. Gently flatten the top of each fritter to make it even. The fritters don’t have to be perfectly round or uniform in size—just make sure they’re about the same thickness to cook evenly.

Frying the Fritters:

• Heat oil in a skillet over medium heat, making sure the oil is hot enough to fry but not smoking. If the oil isn’t hot enough, the fritters will absorb more oil and become greasy. Fry the fritters in batches, being careful not to overcrowd the pan. Overcrowding lowers the temperature of the oil and prevents the fritters from crisping properly. Fry each fritter for 3-4 minutes on each side, or until they are golden brown and crisp.

Drain and Serve:

• Once fried, remove the fritters from the skillet and place them on a plate lined with paper towels to drain any excess oil. This helps keep them crisp. Serve the fritters hot with a side of sour cream, yogurt, or your favorite dipping sauce. You can also enjoy them with a fresh salad or as a side dish to grilled meats.