Start by washing the zucchini, carrot, bell pepper, and green onions thoroughly under cool running water to remove any dirt or residue. Pat everything completely dry with a clean kitchen towel or paper towels. Dry vegetables help the fritters crisp up better during cooking instead of steaming in the pan. Using a box grater, grate the zucchini and carrot into medium shreds for the best texture. Thinly slice the bell pepper into small strips and finely chop the green onions so they distribute evenly throughout the mixture.

Place the grated zucchini into the center of a clean kitchen towel, cheesecloth, or several layers of paper towels. Gather the towel tightly around the zucchini and squeeze firmly over the sink to remove as much liquid as possible. Zucchini naturally holds a lot of water, and removing this excess moisture is one of the most important steps for achieving crispy fritters. Keep squeezing until very little liquid comes out. The zucchini should feel much lighter and drier afterward.

Add the squeezed zucchini to a large mixing bowl along with the grated carrot, sliced bell pepper, and chopped green onions. Toss the vegetables together gently with your hands or a spoon to evenly distribute the colors and textures throughout the mixture. This step helps ensure every fritter gets a balanced amount of vegetables and flavor.

Crack the eggs directly into the bowl with the vegetables. Sprinkle in the flour, turmeric, salt, and black pepper. Using a large spoon or spatula, stir everything together until all the vegetables are evenly coated and the mixture begins to hold together naturally. The batter should look moist but not watery. If it feels overly wet, add an extra tablespoon of flour. If it feels too dry, let it sit for a minute so the vegetables can release a little natural moisture.

Place a large non-stick or cast-iron skillet over medium heat and add the olive oil. Allow the oil to heat gradually for about 1–2 minutes. You want the oil warm enough that the fritters gently sizzle when they hit the pan, but not so hot that they burn quickly. Medium heat is ideal because it allows the inside to cook fully while creating a crisp golden exterior.

Scoop spoonfuls of the vegetable mixture into the hot skillet, leaving a little space between each fritter so they cook evenly. Use the back of the spoon or a spatula to gently flatten each mound into a small patty shape about 1/2 inch thick. Flattening them slightly helps them cook more evenly and develop crisp edges.

Let the fritters cook undisturbed for about 3–4 minutes on the first side. Resist the urge to move or flip them too early, as this can cause them to fall apart. Once the edges look deep golden brown and slightly crisp, carefully slide a spatula underneath to check the underside. The surface should look beautifully caramelized with crispy edges.

Gently flip each fritter and cook the second side for another 3–4 minutes until fully cooked through and evenly golden. The fritters should feel lightly firm in the center while still tender inside. If they are browning too quickly, slightly lower the heat to prevent burning before the inside finishes cooking.

Transfer the cooked fritters to a paper towel-lined plate or wire rack to absorb any excess oil while keeping the exterior crisp. If cooking in batches, you can keep finished fritters warm in a low-temperature oven while preparing the remaining mixture.

Serve the fritters warm for the best texture and flavor. Top with freshly chopped herbs like parsley or dill for freshness, and pair with yogurt sauce, sliced avocado, or lemon wedges for extra brightness. The creamy toppings and citrus balance the savory, crispy fritters beautifully and make the dish feel even more fresh and satisfying.