These golden, crispy fritters are the ultimate way to use up summer zucchini and sweet corn. They're light, savory, and perfect as a side, snack, or even a brunch centerpiece with a dollop of yogurt on top.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serves: 4 (makes 10–12 fritters)

Instructions:

1. Grate zucchini and toss with 1 tsp salt in a colander. Let sit for 10 minutes, then squeeze out as much moisture as possible using a clean kitchen towel or paper towels.

2. In a large bowl, mix the drained zucchini, corn, green onions, and herbs.

3. Add eggs, Parmesan, flour, baking powder, and pepper. Mix until combined.

4. Heat a skillet over medium heat and add enough olive oil to coat the bottom.

5. Scoop about 2 tablespoons of batter per fritter into the pan. Flatten slightly with a spatula.

6. Cook for 3–4 minutes per side or until golden and crisp.

7. Drain on paper towels. Serve warm with a dollop of herbed yogurt or sour cream.