Salt the zucchini and carrot with about roughly 1 teaspoon of salt and let it sit for about 5 minutes.
2 cups coarsely grated zucchini, 1 cup grated carrot, 1/4 - 1/2 tsp salt
Take a handful of the veggies and remove the excess juice from them by ringing them out with your hands.
Whisk the eggs together in a large bowl.
3 eggs
To the eggs, add the flour, grated veggies, diced pepper, salt and feta in this order and stir together just until evenly combined.
1 red bell pepper, 5 tbsp all purpose flour, 5 tbsp crumbled feta
Finally add in the baking powder and stir to combine.
1/2 tsp baking powder
Heat the olive oil in a large skillet over medium heat.
1 cup olive oil
Drop 1-2 tablespoons of the batter into the skillet. Drop as many mounds as your skillet can take.
Flatten slightly and fry 3 minutes on each side or until golden-brown and crispy.
Transfer them onto a paper towel to soak up any excess oil, and repeat with remaining batter.
Serve warm or cold, with yogurt.