Follow these detailed steps carefully, especially the part about squeezing the vegetables, to guarantee fritter success. The goal is maximum crispiness and flavor in every single bite.

1. Prepare the Vegetables: Start by thoroughly washing and drying your zucchini and carrots. There’s no need to peel them, as the skin contains extra nutrients and fiber. Using the large holes of a box grater, shred the zucchini and the carrots into a large mixing bowl. Finely chop your yellow onion or slice your green onions and add them to the bowl with the grated vegetables.
2. The Most Important Step: Squeeze the Moisture: This step is non-negotiable for crispy fritters. Sprinkle your 1 teaspoon of salt over the grated vegetable mixture and toss to combine. Let it sit for 10-15 minutes. You will see a significant amount of water begin to pool at the bottom of the bowl as the salt works its magic. Now, transfer the mixture to a clean cheesecloth, a nut milk bag, or a thin kitchen towel. Gather the ends and twist, squeezing as hard as you can over the sink or another bowl. You will be amazed at how much liquid comes out. The goal is to get the vegetable mixture as dry as humanly possible. Discard the liquid.
3. Create the Fritter Batter: Return the now-dry vegetable mixture to your large mixing bowl (wipe it dry first). Add the two large eggs, ½ cup of all-purpose flour, garlic powder, and black pepper. Using a spatula or your hands, mix everything together until it is just combined. The mixture should resemble a thick, shaggy batter. Be careful not to overmix, as this can make the fritters tough.
4. Heat the Pan: Place a large skillet or frying pan over medium to medium-high heat. Add 2-3 tablespoons of your chosen oil. You want enough oil to generously coat the bottom of the pan. Allow the oil to heat up for a couple of minutes. You can test if it’s ready by dropping a tiny shred of the mixture into the pan; if it sizzles immediately, the oil is at the perfect temperature.
5. Cook the Fritters: Using a large spoon or a small ice cream scoop, drop mounds of the batter into the hot pan, being careful not to overcrowd it. You will likely need to cook these in two or three batches. Use the back of the spoon to gently flatten each mound into a patty, about ½-inch thick.
6. Fry to Golden Perfection: Cook the fritters for about 3-5 minutes on the first side, or until the edges are a deep golden brown and crispy. Carefully flip them using a thin spatula and cook for another 3-5 minutes on the second side until equally golden and cooked through.
7. Drain and Serve: As each batch is finished, transfer the cooked fritters to a wire cooling rack placed over a baking sheet. This allows air to circulate underneath, keeping the bottom of the fritters just as crispy as the top. Avoid placing them on paper towels, which can trap steam and make them soft. Serve immediately while they are hot and at their crispiest.