You're making crispy, flour-free fritters packed with grated zucchini, rolled oats, and cheese – perfect for anyone avoiding gluten. The key steps are squeezing out the zucchini's moisture, letting the batter rest for 30 minutes so the oats absorb liquid and create a thicker texture, then frying until golden brown. With just 50 minutes total from start to finish, you'll have a versatile main that works hot or cold, with potatoes, salad, or alongside a creamy yoghurt dip.