Place grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible. This helps the fritters stay crispy.
In a large mixing bowl, combine the grated zucchini, grated carrots, and chopped onion, mixing well to distribute evenly.
Beat the eggs in a small bowl, then pour them over the vegetable mixture. Stir until everything is coated and sticky.
Sprinkle the flour and chopped parsley into the bowl, folding gently until the batter holds together but is not too stiff.
Heat about 1/4 inch of oil in a frying pan over medium heat until shimmering and bubbling slightly, indicating it's hot enough.
Using a spoon or your hands, form the batter into small patties and carefully place them into the hot oil, pressing down gently.
Cook the fritters for about 3-4 minutes per side, until golden brown and crispy, flipping once to ensure even browning.
Use a slotted spoon to transfer the cooked fritters onto paper towels to drain excess oil.
Repeat with the remaining batter, reheating oil as needed, until all fritters are cooked.
Serve the vegetable fritters hot, garnished with extra herbs if desired, and enjoy their crispy edges and tender insides.
