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Grate the zucchini and sprinkle with a little salt. Let it sit for 10 minutes, then squeeze out as much moisture as possible.
In a large bowl, mix the grated zucchini, beaten eggs, both types of oats, Parmesan cheese, yogurt, mayonnaise, salt, and pepper until well combined.
Heat a thin layer of oil in a non-stick skillet over medium heat.
Scoop a heaping tablespoon of the mixture into the pan and flatten gently into fritter shapes.
Fry for 3–4 minutes on each side, or until golden brown and cooked through.
Drain on paper towels and serve warm.
Serving and Storage Tips:
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