Place the zucchini in a strainer over a bowl. Gently press down to squeeze the excess liquid out.
In a medium bowl, add the strained shredded zucchini, shredded carrots, flour, scallions, eggs, garlic and salt and pepper. Stir well to incorporate all ingredients.
Place paper towels over a large plate, set aside.
Add the olive oil to a large sauté pan on medium-high heat. Once the oil is shining in the pan, add about ¼ cup of the mixture into the pan, flattening it just a bit with your fingers. Continue adding the mixture as stated, spacing the fritters about 1 inch apart.
Allow the fritters to cook for approximately 3 minutes, and then flip to cook the other side for 1-2 minutes or until golden brown.
Place the fritters on the prepared plate to allow the excess grease to drip off.
Season with additional salt and pepper if desired.
Continue this process until all of the vegetable mixture is used.
Serve with a dollop of sour cream or plain Greek yogurt (optional).