Instructions
Combine shredded carrot and zucchini in a bowl and sprinkle with a pinch of salt. Stir to combine. Allow to sit for 5-10 minutes. Next, with your hands, squeeze out as much liquid as you can over the sink. Return to the bowl. Add the remaining ingredients to bowl with carrot and zucchini and stir to combine.
Over medium-high heat, heat a large skillet with 1-2 Tbsp of olive oil until oil begins to shimmer. Spoon a heaping Tbsp into the pan for each fritter and flatten with the back of the spoon.
Be sure not to overcrowd the pan.
Cook for 2-3 minutes, or until bottoms are golden brown and carefully flip. Cook for another 2-3 minutes, then remove to a paper towel lined plate or paper towel lined baking sheet.
Sprinkle with a little more salt, if desired, and repeat the process with the remaining batter.
Allow to cool briefly, then serve and enjoy. CS
