Begin by grating the zucchini and carrot, then place them in a clean towel and squeeze out as much excess moisture as possible. This step is key to achieving crispy fritters.
In a medium mixing bowl, whisk the egg until smooth. Add the grated vegetables, chopped herbs, grated cheese, flour, salt, and pepper. Fold everything together gently until well combined and the batter is thick but scoopable.
Heat the vegetable oil in a non-stick skillet over medium heat until shimmering and a small drop of batter sizzles immediately.
Using a small cookie scoop or tablespoon, carefully drop dollops of batter into the hot oil, spacing them evenly. Gently flatten each with the back of your spatula for even cooking.
Fry the fritters for about 2-3 minutes on each side, until they turn golden brown and crispy around the edges, and the aroma of frying herbs fills the air.
Use tongs or a spatula to flip the fritters carefully and cook the other side until equally crispy and golden.
Transfer the cooked fritters onto paper towels to drain excess oil and let them rest for a minute to set their crisp exterior.
Serve the mini fritters hot, garnished with extra herbs or a squeeze of lemon if desired. Enjoy the crackling, tender bites immediately for the best experience.
