Prep the vegetables: Grate zucchini and carrots on the large holes of a box grater. Place the zucchini in a colander set over a bowl and sprinkle with 1/2 teaspoon salt. Let it sit for 10 minutes to draw out moisture.

Squeeze out excess water: Wrap the salted zucchini in a clean kitchen towel or paper towels and squeeze firmly. Removing moisture is key to crisp fritters. Aim to get out as much liquid as you can.

Make the batter: In a large bowl, whisk eggs. Add grated carrots, squeezed zucchini, green onions, garlic, Parmesan, flour, baking powder, paprika, herbs (if using), and a good pinch of salt and pepper. Stir until everything is evenly coated. The mixture should be thick and scoopable, not runny.

Adjust consistency: If the batter seems too wet, add a tablespoon of flour at a time until it holds together. If it’s too dry, add a splash of milk or an extra tablespoon of beaten egg.

Preheat the air fryer: Set to 380°F (193°C) for 3–5 minutes. Lightly spray the basket with oil to prevent sticking.

Shape the fritters: Scoop about 2 tablespoons of mixture per fritter. Gently flatten into 1/2-inch thick rounds with your hands or the back of a spoon.

Air fry in batches: Arrange fritters in a single layer with a little space between each. Lightly mist the tops with oil. Cook for 8–10 minutes, flip, spray again, and cook 5–7 minutes more. They’re done when crisp and golden with a firm center.

Keep them warm: Transfer finished fritters to a wire rack or a low oven (200°F/93°C) while you finish the rest. This keeps the bottoms from steaming and going soft.

Serve: Add a dollop of yogurt or tzatziki and a squeeze of lemon. Sprinkle extra herbs or flaky salt if you like.