In a large mixing bowl, grate zucchini and carrots, then chop the spinach and onion. Add minced garlic and stir until combined. This step takes about 5 minutes.

In a separate bowl, whisk together all-purpose flour, cornmeal or breadcrumbs, baking powder, salt, black pepper, and paprika. This takes about 3 minutes.

Gently fold the dry ingredient mixture into the vegetable blend. Mix until the veggies are well-coated and a thick batter forms. This should take around 3 minutes.

In another bowl, beat the egg and mix it with milk or water. Pour into the vegetable and flour blend, stirring until combined. This should take about 2 minutes.

In a large skillet, heat about 1/4 inch of vegetable oil over medium heat. A good test is to drop a small dollop of batter; if it sizzles, you're ready. This step typically takes about 5 minutes.

Spoon generous amounts of the batter into the hot oil, flattening each slightly. Cook for 3-4 minutes until golden brown, then flip and cook another 3-4 minutes.

Remove fritters from the skillet and place on paper towels to drain excess oil. This step should take about 10 minutes to complete all batches.

Serve warm, garnished with freshly chopped herbs, alongside your favorite dips.