The first step involves grating the zucchini and carrots. Be sure to use a box grater or a food processor for efficiency. Aim for a medium grate. After grating, transfer the vegetables to a clean dish towel. Gather the corners and squeeze them to remove as much excess moisture as possible. This technique is vital for achieving that dreamy crispiness.

In a large mixing bowl, add the drained zucchini and carrots. To this, mix in the minced garlic, chopped scallions, flour, and cumin. Incorporate the lightly beaten eggs and fresh lemon juice. Use a spatula or wooden spoon to stir everything until it’s well combined. The batter should be thick yet easily moldable for frying.

In a large skillet, pour in the olive oil over medium heat. A good test to see if the oil is hot enough is to drop in a tiny spoonful of batter. If it sizzles immediately, you’re ready to fry!

Using a spoon or a small ice cream scoop, drop spoonfuls of the batter into the hot oil. Make sure to flatten them slightly with the back of the spoon. Fry the fritters for about 3-4 minutes on each side until they are golden brown. Allow them to cool on a paper towel-lined plate to remove excess oil.

Once you have a batch cooked, serve them hot with sour cream or Greek yogurt for dipping. You can also sprinkle some fresh herbs as a garnish. These fritters are best enjoyed fresh, but they also keep well in the fridge for a day or two.