Zucchini Cutlets with Oats

Grate the zucchini on a box grater, salt it, let it sit for a few minutes, then squeeze out all the excess liquid really well.

Grate the carrot on a fine grater and the cheese on a box grater.

Grate the potato on a box grater and give it a gentle squeeze.

In a bowl, combine the zucchini, carrot, cheese, and potato.

Add the eggs, finely chopped parsley, and garlic pressed through a garlic press.

Mix in salt, pepper, Provençal herbs, and paprika.

Stir in the oats and let the mixture sit for 15 minutes to absorb the liquid.

Shape the cutlets and coat them in flour.

Fry them in hot vegetable oil for 4–5 minutes on each side until golden brown.