Gather a small mixing bowl, a whisk, a tablespoon, a non-stick skillet, and a spatula. Ready your tools before starting.
In the bowl, whisk together the flour and egg until just combined, creating a thick batter that feels smooth and slightly sticky.
Fold in the grated vegetables, squeezing out any excess moisture beforehand to prevent sogginess, then stir in chopped herbs and season generously with salt and pepper.
Heat the neutral oil in your skillet over medium heat until shimmering and just starting to ripple, with a faint scent of warming oil filling the air.
Using your tablespoon, scoop a small dollop of batter into the hot oil, gently pressing it down to shape a tiny, flat round fritter.
Fry each fritter for 2-3 minutes on each side, watching for a golden-brown crust and listening for a gentle crackle as they crisp up.
Use a spatula to carefully flip the fritters once they turn golden and crispy, then cook the other side until similarly browned and firm.
Remove the cooked fritters and transfer to a paper towel-lined plate to drain excess oil, letting them rest for a minute.
Repeat the scooping and frying process with the remaining batter, ensuring not to overcrowd the pan for even crispiness.
Serve the mini fritters warm, topped with fresh herbs or your favorite dips, enjoying their crispy exterior and tender inside.
