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These zucchini corn fritters are how a pile of summer zucchini disappears in our house. The trick is the first step: grate the zucchini and onion, salt them, let them sit ten minutes, then wring them out in a kitchen towel. Skip it and you get soggy fritters; do it and they crisp up golden in the pan. Mozzarella and Parmesan hold everything together, and a dollop of sour cream makes them dinner.
Cut the ends of the zucchini off. Peel the onion. Grate both into a large bowl. Pour salt over the mixture and let sit for 10 minutes. Then, wrap the mixture in a kitchen towel or cheese cloth and squeeze dry.
If using frozen corn (like we did), steam the corn until cooked through.
Into the large bowl with the zucchini and onion mix, add all ingredients (except the oil and sour cream), and mix well.
Heat a large skillet over medium heat and pour in oil.
Working in batches, spoon about 1/4 cup of the batter into the oil and flatten down with a spoon. Cook until the fritters are golden brown, 3 to 4 minutes per side.
Drain on paper towels until the entire batter is cooked. Serve with optional sour cream and enjoy!