Preparation

1. Grate zucchini and carrots using the large holes on a box grater.
2. Toss the grated zucchini with a good pinch of salt and let it sit for 10 minutes.
3. Place the zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture.
4. Do the same for the grated carrots.
5. In a large bowl, combine the squeezed zucchini, carrots, eggs, green onion, garlic, salt, pepper, and any spices.
6. Add 2 tablespoons of flour first and stir. Add more flour if the mixture is too wet to hold together.
7. Let the mixture rest for 3 to 5 minutes.

Cooking

1. Heat a skillet over medium to medium-high heat and add a thin layer of oil.
2. Scoop out small mounds of the mixture and gently press them into patties, about 2 to 3 inches wide.
3. When the oil shimmers, add the patties without crowding the pan.
4. Cook for about 3 to 4 minutes per side until deep golden brown.
5. Transfer to a paper towel-lined plate and sprinkle with salt while they are hot.

Alternative Cooking Methods

1. For air fryer: Preheat to 375 F. Lightly spray the basket and tops of patties. Air fry for 10 to 12 minutes, flipping halfway.
2. For oven: Heat oven to 425 F, line a sheet pan with parchment, and brush/spray a little oil on top of each fritter. Bake for 18 to 22 minutes, flipping once.