Prepare the vegetables: Grate the zucchinis and potato using a coarse grater. Place them in a clean kitchen towel or cheesecloth, squeeze out as much liquid as possible, and transfer to a large mixing bowl.

Mix the batter: Add the finely chopped spring onions, egg, rice flour, and salt. Mix until well combined. The mixture should hold together when pressed—if it feels too wet, add a little more rice flour.

Heat the oil: In a large skillet, heat a thin layer of olive oil over medium heat until shimmering.

Shape the fritters: Scoop about 2 tablespoons of mixture, flatten slightly into a patty, and place in the hot skillet.

Fry until golden: Cook for 3–4 minutes on each side until golden brown and crisp. Repeat with remaining mixture, adding more oil as needed.

Serve: Transfer fritters to a paper towel-lined plate to drain excess oil. Serve hot, either on their own or with dipping sauces like yogurt-garlic dip, tzatziki, or sour cream.