Combine all the chopped veggies in a bowl.
To that add all purpose flour or plain flour, chickpea flour, semolina or rava, ground turmeric, freshly cracked black peppercorn, two teaspoons oil and salt to taste.
Mix to form a thick batter. The batter should be thick yet you should be able to pour.
Heat 2 tablespoons oil in a seasoned and heavy cast iron skillet or pan over medium heat. I used a 10.5 inches pan here. Pour around 3-4 tablespoons batter into a small fritter and shape like patties using a spoon.
You can also use a cookie scoop to divide the fritter batter into eqaul sized portions.
Depending on the size of the skillet, cook 4-5 fritters at a time. Cook over medium heat for 1-2 minutes for each side.
Add some oil at the edges and cook until the fritters become golden and crispy from both sides.
Remove the cooked fritters and place on a kitchen towel or paper towel to absorb excess oil.
Serve zucchini fritters warm.