Begin by grating two medium zucchinis into a large bowl, then place the grated zucchini into a clean kitchen towel. Squeeze the towel tightly to extract as much moisture as possible, which helps achieve the crispy texture in your zucchini fritters side dish. Aim to remove excess water for approximately 2-3 minutes until the zucchini feels dry to the touch.

In the same bowl, combine the drained zucchini with two beaten eggs, half a cup of oat flour, and any optional ingredients like Parmesan cheese or Greek yogurt. Add minced garlic, dried herbs, and season with sea salt and black pepper to taste. Stir the mixture gently until well combined, forming a thick batter that holds together; this should take about 2-3 minutes.

Heat a non-stick skillet over medium heat and drizzle in 1-2 tablespoons of olive oil. Wait for about 1-2 minutes until the oil is shimmering but not smoking; this ensures your zucchini fritters side dish will cook evenly and develop a beautiful golden crust. If you’d like a lighter alternative, use olive oil spray for a quick coating.

Using a spoon or your hands, scoop out about two tablespoons of batter and shape it into a small patty. Gently place the fritter in the hot skillet and flatten it slightly with the back of the spoon. Repeat this process, ensuring you leave enough space between each fritter to allow for even cooking; about 2-3 fritters can be cooked at a time.

Cook the fritters for 3-4 minutes, until the bottom is golden brown and crispy. Carefully flip each fritter using a spatula, then cook for an additional 2-3 minutes on the other side until entirely cooked through and golden. Keep a close eye on the fritters to prevent burning, adjusting heat as necessary.

Once cooked, remove the fritters from the skillet and place them on a plate lined with paper towels to absorb any excess oil. Allow the zucchini fritters side dish to drain for a minute before serving warm. Pair them with a yogurt dip or a fresh herb garnish for an added burst of flavor and enjoy your delightful creation!