Place the zucchini, eggs, cheese and paprika in a bowl and season with pepper. Stir until well combined.
Heat 1 teaspoon of the oil in a large non-stick skillet over medium heat. Spoon 1/3 cup firmly-packed measures of the zucchini mixture into skillet and flatten to rough 4-inch rounds. Cook, in three separate batches, for 3 to 4 minutes each side or until cooked through and golden brown. Repeat with the remaining oil and zucchini mixture to produce 6 fritters in total, making sure to stir the zucchini mixture well in between cooking each batch.
Divide the fritters between serving plates. Spread each fritter lightly with mayo. Top with the tomato and arugula and serve.
TIP: There's no need to squeeze the excess water out of the shredded zucchini, but you do need to use the mixture soon after mixing to ensure the fritters crisp up well.
Nutrition facts per serving
Makes 2 servings
|Total Fat||20.4 g|
|- Saturated Fat||6.6 g|
|Total Carbohydrate||17.3 g|
|- Dietary Fiber||5.1 g|
|- Total Sugars||12.1 g|
|-- Added Sugars||0 g|