Add about 1 tbls of salt on the zucchini. Make sure that the salt is well combined in the zucchini. The salt will help to draw out as much moisture from the zucchini to make the fritters crispy

Place the zuccini in a thin kitchen towel over a sieve and allow to rest for about 30 minutes. Giving enough time for the water to drain to the bottom.

Wring the zucchini with the kitchen towel and place in a clean bowl

Add the grated carrots, parmesan, finely chopped habanero peppers, parsley, gram flour and salt (make sure you taste the salt content before adding some more)

Mix all ingredients until well combined. If mixture is too wet to hold well together, add a tbls of gram of flour at a time until mixture holds together when you form a patty with it

Scoop about 2 tbls of the mixture and form patties

Brush the vegetable oil over both sides of the patty and arrange either in the airfryer tray or on a baking sheet with parchment paper.

Cook the fritter patties in an airfryer for 20 minutes under 180 degrees Celsius. Or grill in an oven under 200 degrees Celsius for 20-25 minutes until browned to your liking.

Plate the patties and serve warm with a coriander mint dipping sauce.