1. Add your grated zucchini, carrots and diced onion to a thin dish rag or cheese cloth. Squeeze out as much liquid as possible and add them into a large bowl.
2. Toss in your rice, cheese, spices, chives and egg and mix well with a rubber spatula or your hands.
3. Add in your flour and mix until well combined.

Baking Instructions

1. Let the mixture sit at room temp while you preheat your oven to 375 F.
2. Once the oven is hot, line a sheet pan with parchment paper. Scoop out about 1/4 cup of the mixture onto the sheet pan to form a palm-sized fritter and flatten down slightly. Repeat with remaining mixture
3. Lightly drizzle the fritters with cooking oil. Bake for 25 minutes, gently flip each one, then bake for an additional 15 minutes.

Pan-fry Instructions

1. Let the mixture sit in the bowl while you heat your oil. This will help the fritters stay together.
2. Heat a large, shallow pan on medium heat, then add in your neutral oil, like avocado or vegetable oil. Add in 1/4 cup of the fritter mixture into the pan, flattening it down into a pattie. I usually cook about 3-4 at a time depending on the pan size.
3. Cook the fritter for about 4-5 minutes, then flip and cook for an addition 3-4 minutes. Remove them onto a plate with a paper towel to absorb any excess oil while you prepare the remaining fritters.
4. Serve fresh with sour cream. Leftovers will stay fresh for up to 5 days.