Prepare the vegetables

• Grate the zucchini and carrots.
• Sprinkle the grated vegetables with salt and let them drain in a colander.
• Squeeze out as much liquid as possible.

Make the batter

• In a bowl, combine the drained vegetables with the onion, eggs, flour and parmesan.
• Season with salt and pepper and mix until the batter holds together.

Fry the fritters

• Heat the olive oil in a frying pan over medium heat.
• Spoon small mounds of the batter into the pan and flatten slightly.
• Fry until golden and crisp on both sides.

Serve

• Drain the fritters on paper towels and serve warm.