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Grate the zucchinis and place them in a strainer for a couple minutes so it loses water. (note 1)
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Grate the onion and mix with the chopped leek. Add the dry zucchini.
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Add the egg, the flour, the cheese, the salt and a pinch of black pepper. Mix with your hands.
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In a big pan heat enough oil to cover the zucchini fritters. Use about 1 inch of oil.
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Fry the fritters with the help of two spoons (note 2).
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Remove the excess oil using a rack or paper towel. Serve with mustard sauce or sour cream.