Step 1

Grate the zucchini into a colander using a large-holed grater. Toss zucchini with salt. Place in the sink and let stand 30-45 minutes to drain.

Step 2

Meanwhile, bring a small pot of water to a boil. Salt if desired. Add the ear of corn and cook 1-2 minutes. Remove with tongs and run under cold tap water to cool.

Step 3

Scrape kernels into a large bowl.

Step 4

Squeeze as much water as possible from the zucchini. (You should have 3 1/2 — 4 cups when finished.)

Step 5

Add to the bowl with the corn along with the scallions, garlic, black pepper, cayenne pepper if using, flour and beaten eggs. Mix well. The batter should be sticky and hold together. Add additional flour if necessary.

Step 6

Heat canola oil in a nonstick skillet over medium-high heat. Working in batches of two or three, place about 1/3-cup of the zucchini mixture into the hot oil, flattening to create a pancake/flat cake/fritter.

Step 7

Cook 2-3 minutes per side or until golden and the center is set, adjusting the heat as necessary so the fritters don't burn and brown nicely. Drain on a wire rack. Repeat with remaining zucchini mixture.

Step 8

SAUCE: Combine ingredients in a food processor or blender. Process until smooth. Add a little extra lemon juice if desired. Serve with cakes.