Place grated zucchini, carrot, dill, parsley and shallots in a large mixing bowl and combine. Add buckwheat flour and stir through till everything is well coated. Season with the salt and pepper and then add the eggs and mix till everything is really well combined.
Heat a large frying pan to a medium heat and add a generous lug of extra virgin olive oil. Add heaped tablespoons of the zucchini fritter batter and push out with the back of the spoon into a fritter shapes. Large frying pans will fit around four fritters.
Allow the fritters to cook on the underside for a good 4 - 5 minutes until lovely and golden. Keep an eye on them to make sure they are not browning too fast as you want the heat to slowly cook them through. When ready, flip the fritters and cook till golden on the other side. Repeat until all the fritters are cooked.
While the fritters are cooking you can make your mustard mayo. Add the egg yolks, mustard seeds, apple cider vinegar and lemon juice to a blender or food processor. Blend till well combined and creamy (the mustard seeds should break down and create little flecks of black through the yellow mixture). Now with the blender/food processor turned on (medium to high speed), start to slowly drizzle in the oil. Be careful not to add it too quickly or the mayo will split. Continue to slowly drizzle in the oil and the mayo will thicken up as you go. Once all the oil is added season with salt and pepper and then taste your mayo. If you feel it needs more acid then just add a touch more lemon juice. Set mayo aside ready for serving.
Once the fritters are all cooked you can serve them hot or allow them to cool and place in the fridge to use as needed. They will keep for 3 days and then they should be frozen. Serve fritters with a generous dollop of mustard mayo and added protein of choice such as salmon or a poached egg.
The mustard mayo will keep in the fridge for 4 days in a sealed jar, so ideally use it liberally till finished! It doesn't last long in our house.