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Place grated zucchini in a bowl with a few sprinkles of sea salt. Mix with hands and let sit for 10 minutes. Remove excess liquid by squeezing out the zucchini.
Heat a non-stick pan over medium-high flame with a thin layer of cooking spray.
Combine all grated veggies and dry ingredients in a bowl. Add olive oil and mix well.
Scoop out batter, roll into balls, flatten, and fry in the skillet for 2 to 4 minutes on each side until golden brown.
Place cooked fritters on a paper towel-lined plate to remove excess oil. They will harden as they cool.
Garnish with parsley or scallions and serve with your favorite dressing or vegan sour cream.