Grate the carrots, zucchini, and onion using a box grater, then squeeze out any excess moisture from the zucchini with a clean towel—this helps the fritters stay crispy.
In a large mixing bowl, combine the grated vegetables with the flour, beaten eggs, cumin, salt, and pepper. Stir everything together until the mixture is well incorporated and thickened.
Heat about half an inch of neutral oil in a large skillet over medium heat until shimmering and hot—test with a small spoonful of batter; it should sizzle immediately.
Scoop about two tablespoons of batter for each fritter and gently flatten them with the back of a spatula to form small patties. Carefully place them into the hot oil, making sure they don’t touch.
Fry the fritters for about 3-4 minutes on each side, until they turn a deep golden brown and crispy around the edges, filling your kitchen with a warm, savory aroma.
Use a spatula to flip the fritters carefully, ensuring even browning. Once both sides are crispy and golden, transfer them to a paper towel-lined plate to drain excess oil.
Repeat with the remaining batter, adjusting the heat as needed to prevent burning and maintain a steady sizzle.
Serve the fritters warm, with a squeeze of lemon or a dollop of yogurt if you like, enjoying the crispy exterior and tender, flavorful interior.
