Grate the zucchini and carrot, then squeeze out excess liquid using a kitchen towel.

In a bowl, mix the squeezed zucchini, carrot, flour, egg, onion, and parsley. Season with salt and pepper.

Heat olive oil in a non-stick skillet over medium heat.

Spoon the batter into the skillet and flatten gently. Fry until golden brown on both sides.

Transfer cooked fritters to paper towels to absorb excess oil before serving.