Step 1

Layer shredded zucchini in a single layer in a colander or fine mesh strainer. Sprinkle with 1/2 teaspoon salt and toss to combine. Let rest for 10 minutes. After 10 minutes, pat with a paper towel or clean hands to push excess water through the strainer.

Step 2

In a medium mixing bowl, stir together all ingredients except olive oil (zucchini, 1/4 teaspoon salt, thawed corn, minced garlic, all-purpose flour, paprika, black pepper, basil, whisked egg), until a wet batter forms. Let rest for 5 minutes.

Step 3

Meanwhile, heat a large non-stick skillet over medium heat. Add 1 tablespoon olive oil or enough to coat the bottom of the pan. Once hot, use an ice cream or cookie scoop to portion out fritters onto the hot oil (or use a 1/4 cup measure if you don't have a scoop). Pat the fritters with the back of a spatula to flatten.

Step 4

Cook until browned (about 2-3 minutes), then flip and cook the other side until browned. Don't flip until one side is truly browned or the fritters may not hold together.

Step 5

Enjoy immediately. Top with your choice of dairy or vegan sour cream or Greek yogurt. Sprinkle with additional paprika and basil for serving.