Prep Ingredients: Grate zucchini and drain excess moisture using a clean kitchen towel. Remove corn kernels from the cob or use canned corn kernels.
Mix Batter: In a mixing bowl, combine grated zucchini, corn kernels, finely chopped onion, minced garlic, beaten eggs, flour, cornmeal, baking powder, salt, pepper, and chopped fresh herbs (such as parsley or cilantro).
Form Patties: Heat oil in a skillet over medium heat. Scoop spoonfuls of the batter into the skillet, pressing down gently to form fritter patties.
Cook Fritters: Fry the fritters for 3-4 minutes on each side, or until golden brown and crispy. Cook in batches if needed, adding more oil as necessary.
Drain and Serve: Once cooked, transfer the fritters to a plate lined with paper towels to drain excess oil.
Garnish and Enjoy: Serve the Zucchini Corn Fritters warm, garnished with a dollop of sour cream or Greek yogurt, a sprinkle of chopped fresh herbs, and a squeeze of lemon juice if desired.
Variations: Customize your fritters by adding grated cheese, diced bell peppers, or spices like paprika or cumin to the batter for extra flavor.