Gather all your ingredients: grated carrots, zucchini, chopped onions, eggs, flour, herbs, and oil. Prepare a large mixing bowl and have your grater ready for the vegetables.
Use the grater to shred the carrots and zucchini. Once grated, squeeze out as much excess water as possible from the zucchini to prevent sogginess—this helps keep the fritters crisp.
Add the grated carrots, zucchini, and diced onions into the large bowl. Mix them together evenly, ensuring the vegetables are well combined.
Pour in the beaten eggs and stir until the mixture is just combined. This helps the batter hold together.
Gradually sprinkle in the flour, folding it into the vegetable mixture. The batter should be thick but scoopable; add more flour if it’s too runny.
Stir in the chopped herbs and season with salt and pepper to taste. Mix everything gently to distribute the flavors evenly.
Heat the vegetable oil in a frying pan over medium heat until it shimmers and ripples—this indicates it's hot enough for frying.
Use a spoon or small scoop to portion about 2 tablespoons of batter into the hot oil. Gently flatten each fritter with the back of the spatula for even cooking.
Fry the fritters for 3-4 minutes on each side until golden brown and crispy, listening for a gentle sizzling sound and watching for edges to turn deep amber.
Use tongs or a spatula to flip the fritters carefully. Once both sides are crispy and golden, transfer them to a paper towel-lined plate to drain excess oil.
Let the fritters rest for a minute to firm up, then serve warm, garnished with extra herbs or a squeeze of lemon if desired. Enjoy their crispy, fragrant goodness!
