Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper and lightly brush it with oil.
Using a grater, shred the carrots and zucchini, then place them in a clean kitchen towel and squeeze out any excess moisture to prevent sogginess.
Finely chop the onion and add it to a large mixing bowl along with the grated vegetables.
Pour in the beaten egg, sprinkle the salt, and add the chopped herbs. Mix everything together until well combined; the mixture should hold together when pressed.
Stir in the flour, a little at a time, until the mixture is thick enough to form patties without falling apart.
Shape the mixture into 8-10 flat patties, about half an inch thick, and place them evenly spaced on the prepared baking sheet.
Brush the tops of the fritters lightly with oil to encourage browning and crispness during baking.
Bake in the oven for about 15 minutes, then carefully flip each fritter using a spatula, and bake for another 10-15 minutes until golden brown and crispy around the edges.
Check the fritters: they should be crispy and caramelized on the edges, with a fragrant aroma wafting up. If needed, bake a few minutes longer for extra crispness.
Remove from the oven and let rest for 5 minutes to set the crust. Serve warm, garnished with additional herbs or a squeeze of lemon for brightness.
