Grate potatoes, zucchini, and onion using a food processor or by hand.

Squeeze out the excess liquid from the grated vegetables to prevent soggy fritters.

In a large bowl, combine the grated and squeezed vegetables with chopped spinach, eggs, flour, cumin, coriander, salt, and pepper.

Mix all ingredients thoroughly until well combined.

Heat enough canola oil to cover the bottom of a large non-stick skillet over medium heat.

Spoon the batter into the hot skillet, being careful not to overcrowd the pan.

Cook the fritters until they are crisp and golden brown on one side.

Flip the fritters and cook until the other side is also crisp and golden brown.

Transfer the cooked fritters to a baking sheet lined with paper towels to drain excess oil.

Keep the finished fritters warm in a low oven until all the batter is used.

Serve the fritters immediately while they are still warm and crispy.