Step 1

Trim the ends off the zucchini and shred on a grater. Remove excess water from zucchini by wrapping in a paper towel and tightly squeezing. Wrap it in another paper towel if there is any remaining liquid in the zucchini. (You want to make sure to get as much moisture out of the zucchini as you can.)

Step 2

Add the drained zucchini to a large mixing bowl.

Step 3

Add drained corn, drained onion, garlic, cheese, eggs, flour, salt, and pepper. Mix well.

Step 4

Heat oil in a large skillet over medium-low heat. Using a 3 tablespoon ice cream scoop, add fritter batter to the pan in batches of 3 or (Don't overcrowd the pan). Flatten the tops, so that each scoop is about 3 inches wide and as thick as a fluffy pancake.

Step 5

Cook the fritters for 5-6 minutes on each side, or until the fritters are a deep brown, but not burned. Repeat with the remaining batter. Place the cooked fritters on a paper towel-lined plate to serve immediately. As you are cooking the fritters, make the dipping sauce.

Step 6

In a medium bowl mix sour cream, salt, pepper, garlic, and cayenne pepper. Set in the fridge to chill while you finish cooking the fritters.