Place shredded zucchini in a colander and sprinkle lightly with salt.
Let zucchini sit for 10 minutes and then squeeze out as much liquid as possible.
Transfer the zucchini to a large bowl then add carrots, garlic, flour, eggs, scallion, salt, and pepper.
Stire the mixture until combined.
Line a plate with paper towels.
Place a large pan over medium-high heat and coat the bottom with oil.
Once the oil is shimmering, scoop a small amount of the vegetable mixture into the pan and flatten with a spatula.
Cook the fritters for 2-3 minutes then flip once and continue cooking them for an additional 1-2 minutes, until golden and crispy.
Transfer fritters to the paper towel-lined plate and season with salt.
Serve the fritters immediately with sour cream or yogurt.