Shred the carrots, onion, and zucchini using a grater. (Kids should be closely supervised for this task, but given instruction, can definitely do this job. Show them how to hold the vegetables and slowly grate the vegetables. I did shred the onion to avid any hurt fingers because of the smaller size of our onions. If you are concerned about kids using a grater on vegetables, there is a safety grater that is perfect for kids!)

Combine the vegetables, salt, and pepper in a bowl or large measuring cup.

Beat the eggs in a bowl. Stir in the milk, grated Parmesan cheese, and parsley flakes. Add the flour and beat well to make a batter.

Add the vegetables to the batter mixture and mix well.

Drop by large spoonfuls into hot oil until golden brown on both sides. This is a part of the recipe that I did, in case the oil splattered.

Pat dry on paper towels. Serve warm and watch the kids enjoy an extra vegetable serving with this pancake-like vegetable puff!