Place the grated zucchini and carrots in a clean kitchen towel and squeeze out as much moisture as possible.

Transfer the squeezed vegetables to a large mixing bowl and add the diced onion.

In a separate bowl, whisk the eggs, then add them to the vegetables along with the flour, salt, pepper, and garlic powder. Mix until well combined.

Heat about 2 tablespoons of oil in a large skillet over medium heat.

Drop heaping tablespoons of the mixture into the hot oil, gently flattening each fritter with the back of a spoon.

Cook for 3-4 minutes on each side until golden brown and crispy.

Transfer to a paper towel-lined plate to drain excess oil.