Directions

1. Combine the shredded zucchini, shredded carrot, and pink Himalayan salt in a large bowl. Let sit for 10 minutes, then squeeze out excess moisture using a clean kitchen towel or cheesecloth

2. Add the cooked quinoa, beaten eggs, chopped chives, paprika, black pepper, and rolled oats to the bowl. Mix well until all ingredients are evenly combined
3. Form the mixture into small patties, about 2-3 inches in diameter
4. Heat the avocado oil in a large skillet over medium heat
5. Fry the patties in batches, cooking each side for about 3-4 minutes or until golden brown and cooked through
6. Transfer the cooked fritters to a plate lined with paper towels to drain any excess oil
7. Serve warm with your favorite dipping sauce or a side salad