Cheddar-Zucchini Fritters

These come from the May 2010 Chatelaine magazine. They are easy to make and delicious!

2 small zucchini
1/4 cup cornstarch
1 1/2 cups grated cheddar, preferably old
2 green onions, thinly sliced
1 egg white

sauce (optional)
1 lemon
1/4 cup mayonnaise, preferably light
1 tsp. dijon mustard, preferably grainy

1. Preheat oven to 400 degrees F.
2. Do not peel zucchini. Coarsely grate. Spread out over paper towels. Top with more paper towel and press to remove excess water. Turn into a large bowl. Sprinkle with cornstarch. Toss to mix.
3. Add cheese and onions, stirring to mix.
4. Whisk egg white, then stir into zucchini mixture along with generous pinches of salt and pepper.
5. Line a baking sheet with parchment. Scoop about 1/4 cup mixture onto baking sheet, then gently press down. Repeat with remining mixture.
6. Bake in centre of preheated oven until fritters start to firm up and are golden on the bottom, about 15 minutes.
7. Turn fritters carefully; theky will be soft at this stage. Continue to bake until set and a deep golden on both sides, about 8 more minutes. Let stand a couple of minutes to firm up before serving.
8. Meanwhile, squeeze 1 Tb. juice from lemon into a small bowl. Stir in mayo and mustard. Serve fritters with a dollop of sauce.