Grate vegetables using food processor fitted with grating disc. You can also grate them by hand. For ingredients with a high water content such as zucchini or napa cabbage, place them in a colander and toss with 1/2 tsp. salt. Allow to sit 10 minutes until the water has drained. Wring the drained veggies with clean hands to squeeze out any excess water.
Place all grated veggies in a bowl and toss to mix. Then stir in the remaining ingredients. Add any additional ingredients you choose to incorporate.
Pour enough oil into a non-stick pan to coat the bottom. Heat over medium high. Using a large spoon scoop out about 1/8 cup of fritter mixture and place in the heated pan. Use the back of the spoon to form a disk about 1/2" thick. Add two or 3 more fritters to the pan in the same manner (do not overcrowd).
Cook fritters for 2-3 minutes until they start to brown around the edges. Using a spatula carefully flip the fritters, then cook another 3 minutes or so on the other side.
Remove fritters to a baking sheet and keep warm in the oven while the next batch of fritters is cooked.
Serve fritters with your choice of topping. See recipe notes for suggestions.