Start by grating zucchini and carrots using a fine grater. Place the grated vegetables in a bowl, sprinkle lightly with salt, and let sit for 10 minutes to draw out excess moisture. Then, squeeze out as much liquid as possible using your hands or a clean towel.
In a large mixing bowl, whisk the eggs until frothy and slightly bubbly. Add the flour, minced garlic, chopped herbs, and a pinch of salt and pepper. Mix until well combined, forming a thick batter.
Stir the grated vegetables into the batter, folding gently until evenly coated. The mixture should be thick and scoopable; if it's too wet, add a little more flour.
Heat about 2 tablespoons of neutral oil in a frying pan over medium heat until shimmering and hot—test by dropping a small spoonful of batter, which should sizzle immediately.
Scoop about 2 tablespoons of the batter into the hot pan and gently flatten into a round patty using the back of your spatula. Repeat to fill the pan, but do not overcrowd.
Cook the fritters for 3-4 minutes until the edges are golden brown and crispy, and the bottoms release easily from the pan. Carefully flip each fritter and cook for another 2-3 minutes until evenly browned and crispy all over.
Remove the cooked fritters and drain on paper towels to absorb excess oil. Continue frying the remaining batter in batches, maintaining the oil temperature.
Let the fritters rest for a couple of minutes to firm up. Serve warm, garnished with extra herbs or a squeeze of lemon for added brightness.
