Grate the zucchini using a box grater and place into a large colander. Sprinkle with 1 teaspoon salt and give it a toss. Allow to sit in the sink and drain for 10 minutes. Transfer the zucchini onto a large clean kitchen towel or piece of cheese cloth and wring out as much of the liquid as you can. Transfer to a large mixing bowl.

Add in the flour, egg, garlic, black pepper, cheese and chorizo and stir with a wooden spoon until evenly combined and well incorporated.

Set a large skillet (preferably nonstick) over medium-high heat with 1 tablespoon olive oil. Once hot, carefully scoop the batter by rounded tablespoons onto the hot skillet. Fry until golden brown, about 2 minutes per side. Transfer to a wire rack set over a baking sheet, sprinkle with a bit of salt and keep warm in a low oven. Continue to fry the rest (adding more oil in between batches as needed) until all the batter is done.

To make the sauce, in a small bowl, stir together the mayo, as much hot sauce as you'd like, paprika, lemon juice and a pinch of salt and pepper. Serve the fritters warm or room temperature with the sauce and a lemon wedge. Enjoy!