Start by finely chopping or grating your leftover vegetables, ensuring they are small and uniform for even cooking. Drain any excess moisture, especially from watery vegetables like zucchini.
In a large mixing bowl, combine the vegetables with flour, eggs, minced garlic, chopped onion, cumin, and a pinch of salt and pepper. Mix everything thoroughly until you have a thick, cohesive batter that holds together but is still scoopable.
Heat about 2 tablespoons of oil in a skillet over medium heat until shimmering and hot—listen for a gentle crackle when the batter hits the pan.
Use a spoon or small scoop to drop batter into the hot oil, pressing each fritter slightly with the back of the spoon to flatten and ensure even cooking. Fry in batches, leaving space between each fritter.
Fry the fritters for about 3-4 minutes on each side, until they turn a deep golden brown and develop a crispy crust. Flip carefully with a spatula or slotted spoon.
Once golden, remove the fritters with a slotted spoon and drain on paper towels to remove excess oil. Repeat with remaining batter.
Let the fritters sit for a couple of minutes to firm up, then serve while still warm. Garnish with herbs or a squeeze of lemon if desired.
