Prepare the Vegetables: Grate zucchini and carrot. Place zucchini in a clean kitchen towel and squeeze out excess moisture.
Mix the Batter: In a large bowl, combine zucchini, carrot, onion, corn, garlic, eggs, flour, baking powder, salt, pepper, paprika, and herbs. Mix until well combined.
Heat the Oil: Heat about 2–3 tbsp of vegetable oil in a large skillet over medium heat.
Fry the Fritters: Spoon about 2–3 tbsp of the mixture per fritter into the hot skillet. Flatten slightly with a spatula. Cook 3–4 minutes per side, until golden brown and crispy.
Drain: Remove fritters and place on paper towels to drain excess oil.
Serve: Serve warm with your favorite dipping sauce, such as sour cream, yogurt, or a spicy aioli.
Tips for Perfect Fritters:
Removing excess moisture from zucchini prevents soggy fritters.
Don’t overcrowd the pan; fry in batches for even crispiness.
Add a small amount of cheese (like feta or parmesan) to the batter for extra flavor.
If you want, I can also give you a baked version that’s lighter but still crispy and golden.
