Prepare the Vegetables: Grate or finely chop the vegetables of your choice. If using zucchini, be sure to squeeze out excess moisture using a clean kitchen towel or cheesecloth to prevent soggy fritters.

1. Make the Batter: In a large mixing bowl, combine the grated vegetables, flour, eggs, cheese (if using), herbs, garlic powder, onion powder, paprika or cayenne pepper, salt, and pepper. Mix everything together until well combined. The mixture should hold together but still be a bit loose. If it’s too wet, add a little more flour.
2. Heat the Oil: Heat 1-2 tablespoons of olive oil in a large frying pan over medium heat. You want enough oil to coat the bottom of the pan so the fritters can crisp up.
3. Cook the Fritters: Once the oil is hot, spoon 2-3 tablespoons of the vegetable mixture into the pan for each fritter. Flatten them slightly with the back of the spoon to form small patties. Cook for 2-3 minutes on each side, or until golden brown and crispy. You may need to do this in batches depending on the size of your pan.
4. Drain and Serve: Remove the fritters from the pan and place them on a plate lined with paper towels to drain excess oil. Serve immediately with your favorite dipping sauce, such as sour cream, yogurt, or a tangy chutney.