• Grate veggies – In a large bowl, grate zucchini and carrots, add ½ tsp salt, and press to release moisture. Let sit for 10 minutes.
• Drain thoroughly – Strain the veggies and press with a kitchen or cheese towel until no more liquid comes out. Return to the bowl, discarding excess liquid.
• Mix batter – Add remaining ingredients and 2/3 of the water, stir with a spoon or spatula until combined, then add remaining water. Batter should be slightly sticky and easy to shape.
• Preheat oven (optional) – If using an oven, preheat to 190°C fan / 375°F convection. For a conventional oven, use 210°C / 410°F.
• Shape fritters – On a baking sheet or tray, scoop ~130 g of batter, roll into a ball, then flatten gently. Arrange remaining batter similarly.

Cook –

• Air fryer: 180°C, ~20 minutes, flip halfway and lightly spray with oil.
• Oven: 30–40 minutes, flip after 15 minutes, lightly spray with oil.
• Skillet: Medium-high heat, thin layer of oil, cook ~7 minutes per side until golden. Optionally finish in the oven for fully cooked centers.
• Serve – Let rest slightly after cooking and serve with yogurt dip, guacamole, tahini, or enjoy on their own with salads, rice, or fresh vegetables.