Start by peeling and grating the carrot and potato. Grate the zucchini as well.

Place the grated vegetables in a large bowl. If the zucchini has a lot of moisture, you can squeeze out the excess liquid using a clean kitchen towel or cheesecloth. This step helps the fritters to hold together better during frying.

Crack the eggs into the bowl with the grated vegetables.

Add 1 teaspoon of salt and 2 tablespoons of flour to the mixture.

Mix everything together until the vegetables are evenly coated and the mixture is well combined. The flour and eggs should act as a binding agent, helping the fritters hold their shape.

Heat a generous amount of olive oil in a large frying pan over medium heat. The oil should be hot but not smoking.

Using a spoon or your hands, form small patties from the vegetable mixture and place them gently into the hot oil. Be careful not to overcrowd the pan; cook the fritters in batches if necessary.

Fry the fritters for about 3-4 minutes on each side, or until they are golden brown and crispy. Adjust the heat as needed to ensure they cook evenly without burning.

Once the fritters are cooked, remove them from the pan and place them on a plate lined with paper towels to drain any excess oil.

Serve the fritters warm, either on their own or with your favorite dipping sauce, such as sour cream, yogurt, or a tangy garlic sauce.