Corn Zucchini Fritters in 30 Minutes

Instructions:

1. Grate the zucchini into a bowl and toss with a pinch of salt. Let it sit for 5 minutes, then wrap the shreds in a clean kitchen towel and squeeze firmly over the sink to remove excess moisture.
2. In a large bowl, combine the squeezed zucchini, corn, shredded cheese, and green onions. Stir in the beaten egg.
3. Fold in the flour, baking powder, garlic powder, salt, and pepper. Mix until just combined; do not overwork the batter.
4. Heat the oil in a skillet over medium-high heat until it shimmers.
5. Drop heaping tablespoons of batter into the pan, flattening them slightly with the back of the spoon.
6. Cook for 3–4 minutes per side until they reach a deep mahogany color and smell nutty.
7. Transfer the fritters to paper towels to drain excess oil.