Zucchini fritters are an appetizer made with zucchini and corn, fried to a golden brown crisp and dipped in a homemade spicy sour cream.
2 large zucchini, grated (about 4 cups) and well-drained
1 can of corn grains, drained
1/2 small white or yellow onion, grated and drained of liquid
1 teaspoon garlic, minced
1/2 cup mozzarella cheese, grated
2 large eggs, beaten
2 cups of all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons of olive oil
1/2 cup of sour cream
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic salt
1/8 teaspoon cayenne pepper
Cut off the tips of the zucchini and grind them in a grater. Remove excess water from the zucchini by wrapping them in a paper towel and squeezing them tightly. Wrap it in another paper towel if there is any liquid left in the zucchini. (You should make sure to get as much moisture out of the zucchini as possible.)
Add the drained zucchini to a large mixing bowl.
Add the drained corn, drained onion, garlic, cheese, eggs, flour, salt and pepper. Mix well.
Heat oil in a large skillet over medium-low heat. Using a 3 tablespoon ice cream scoop, add the doughnut mixture to the pan in batches of 3 or 4. (Do not overload the pan). Flatten the top, so that each scoop is about 3 centimeters wide and as thick as a fluffy pancake.
Cook the fritters for 5-6 minutes on each side, or until the fritters are dark brown, but not burned. Repeat with remaining dough. Place the cooked fritters on a plate lined with a paper towel to serve immediately. While cooking the buñuelos, prepare the sauce for dipping.
In a medium bowl mix sour cream, salt, pepper, garlic and cayenne pepper. Place in the refrigerator to cool while you finish cooking the fritters.