Prepare the Vegetables: Grate the zucchini, carrot, and potato using a box grater or food processor. Once grated, use a clean kitchen towel to squeeze out any excess moisture from the vegetables to ensure the fritters hold together well during cooking.
Make the Batter: In a large mixing bowl, whisk together the eggs and salt. Add the grated vegetables to the mixture, followed by the flour. Stir everything together until a thick batter forms.
Shape the Fritters: Heat a small amount of oil in a skillet over medium heat. Using your hands or a spoon, shape the batter into small patties and place them into the hot skillet, pressing gently to flatten them.
Cook the Fritters: Fry the fritters for about 3-4 minutes on each side, or until they are golden brown and crispy. Once cooked, remove the fritters from the pan and place them on a paper towel-lined plate to absorb any excess oil.
Serve: Serve the fritters warm with a side of yogurt, sour cream, or a light herb dipping sauce. Enjoy them as a light dinner, a satisfying snack, or even as a breakfast item.
