Peel the carrots and potatoes and put them in boiling salted water.
Meanwhile, grate the zucchini and let it drain in a sieve.
We clean the onion and put it on the grater, and we clean the garlic and grind it. We chop the dill and leave them aside.
When the vegetables have boiled, let them cool a bit, then put them on the large grater, add the eggs and season with salt and pepper, then mix the composition well, well.
In a frying pan, heat the oil and in a saucer the breadcrumbs, take from the composition and form meatballs that we put in the breadcrumbs, then fry them in the hot oil, remove them on a paper towel to absorb the excess oil.