Place shredded zucchini in a colander and sprinkle with a bit of salt. Let it sit for about 10 min.
Using your hands or cheesecloth, squeeze out as much water as possible from the zucchini.
Mix together all of the ingredients, other than the olive oil in a medium-sized bowl.
Heat the olive oil in a frying pan over medium-high heat.
Using your hands, pack the zucchini mixture into about 8-10 fritters. Place them in the hot pan about an inch apart.
Cook for about 2-3 minutes per side or until slightly browned and crispy.
Serve warm or at room temperature alone or along with a dip.
Make sure that you're getting as much of the water out of the shredded zucchini as possible so that you don't end up with soggy fritters.
In order to eliminate the extra moisture, place the shredded zucchini in a colander and sprinkle with a bit of salt. Allow the colander to sit in the sink or over a bowl for about 10 minutes. The salt will help to draw the extra water out of the zucchini.
Next, you're going to wring the zucchini out. I recommend doing it in batches. Give it a good squeeze with your hands or you can also use cheesecloth.
If the fritter mixture seems too moist after wringing out the zucchini, add a bit more oat flour to the mixture
Resist the temptation to press down on the zucchini fritters while they're cooking or they may become too thin and flimsy.
Allow the fritters to cool for a few minutes before serving to allow them to firm up.
If preparing these fritters for babies, I recommend leaving out the added salt to limit sodium.