Add grated zucchini and mashed garlic give it a good stir.
Fold in grated mozzarella.
Heat olive oil in a pano ver medium high heat. Place spoonful of batter for each fritter, flatten with a spatula and fry about 2 minutes or until the bottom gets golden. Flip and cook the other side about 1-2 minutes or until golden.
Transfer on a paper towel.
Heat olive oil in a pot.
Give the pureed tomato simmer. Add in salt and mashed garlic. Cook until it thickens.
Serve fritters with the tomato sauce.
To squeeze all the juice of zucchinis, grate them in a large bowl. Sprinkle salt over them and wait for 5 minutes to let them release their juice. Then squeeze using your hand and transfer into another bowl.