Grate the potatoes, zucchini, onion, and carrot using a coarse grater.

Place the grated vegetables in a large bowl.

Place the grated vegetables in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step is crucial to ensure the pancakes are crispy.

In a large mixing bowl, combine the grated vegetables with the eggs.

Add the grated Parmesan cheese and the other cheese, mixing well.

Season with salt and black pepper to taste.

Heat a generous amount of vegetable oil in a large frying pan over medium-high heat.

Scoop spoonfuls of the vegetable mixture and place them in the hot oil, flattening them slightly with the back of the spoon to form pancakes.

Fry the pancakes for about 3-4 minutes on each side, or until they are golden brown and crispy.

Transfer the cooked pancakes to a plate lined with paper towels to drain any excess oil.

Arrange the pancakes on a serving platter.

Garnish with slices of fresh tomato.

Serve hot and enjoy!