Wash and trim ends off zucchini and carrots

Shred zucchini and carrots using medium shredding disk of food processor

Place shredded zucchini and carrot in large colander with 1/2 tsp salt, stir and let sit and drain for at least 10 minutes

While the vegetables are draining, mix together in a small bowl 1/2 tsp salt through paprika

If using griddle, start heating to 350 degrees. If using pans, heat to medium high and adjust as needed during cooking

Once the vegetables have finished draining squeeze out as much excess water as possible using a dish towel or cheese cloth.

Add squeezed out vegetables to medium mixing bowl. Add flour, asagio cheese along with spice mixture along and eggs and mix until well combined.

Heat oven to 200 degrees to keep fritters warm after cooking

Grease griddle or pans with just enough olive oil to coat top

Use a 1/8 measuring cup to scoop mixture onto heated griddle or pans

After laying out your scoops, go back and gently smash down scoops with a spatula gently watching out for sticking mixture (I gently smash and tap the spatula to help release it)

Cook about 4 minutes per side (Or medium brown on each side)

After cooking fritters transfer to cookie sheet lined with aluminum foil in oven (Cover with towel or aluminum foil)

Continue cooking till all the mixture is gone

I serve these with a lemon chive yogurt sauce drizzled on top or on the side