Grate the zucchini and carrot using a box grater. Place them in a clean bowl. Finely chop the onion and parsley. Mince the garlic before adding everything together.

Place the grated zucchini inside a clean kitchen towel. Squeeze firmly to remove excess water. This step helps the fritters become crisp instead of soggy during frying.

Add zucchini, carrot, corn, onion, garlic and parsley into a large mixing bowl. Stir everything gently until the vegetables are evenly distributed throughout the mixture.

Crack the eggs into the vegetable mixture. Add grated cheddar cheese and stir well. The eggs help hold the vegetables together while the cheese adds extra flavor.

Add flour, baking powder, salt, black pepper and paprika. Mix gently until everything is combined. The mixture should look thick enough to hold its shape when spooned.

Place a large frying pan over medium heat. Add the vegetable oil and let it warm. Test the oil with a small amount of batter before cooking the fritters.

Spoon portions of batter into the hot pan. Flatten each portion gently with the back of your spoon. Keep enough space between fritters for easy flipping.

Cook the fritters for about three minutes on the first side. Flip carefully with a spatula. Cook the second side until golden, crisp and fully cooked through.

Transfer the cooked fritters onto paper towels. Let the extra oil drain for a minute. Serve them warm with your favorite dipping sauce and fresh herbs.