Ingredients

• 1 large zucchini, shredded and squeezed to remove liquid (about 2 cups packed, after the liquid is removed)
• 2 tsp olive oil
• 1/2 cup onion, finely chopped
• 1 clove garlic, grated
• 2 ears corn, kernels removed (about 1 cup)
• 1/2 cup cornmeal
• 1/2 cup flour
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3/4 cup buttermilk
• 1 egg
• canola oil for frying

Directions

1. Heat olive oil in a skillet over medium-high heat. Add the onions and garlic, saute for 3 minutes or until the onions are starting to soften. Add the corn, and cook for an additional 3-4 minutes.
2. In a large bowl mix together cornmeal, flour, baking soda, salt and pepper. In a 1 cup measuring cup mix together buttermilk and the egg until well combined. Add sauteed veggies, zucchini, and the buttermilk mixture to the cornmeal. Mix until everything is combined.
3. Wipe your skillet clean. Pour in enough canola oil to just coat the bottom of the pan. Once hot, scoop about 1/4 cup of the fritter batter into the pan. I fit 4 in my pan. Let cook for 3-4 minutes per side. Remove from pan and place on a paper towel lined plate. Immediately sprinkle with salt.
4. Continue cooking the fritters. You may need to add more oil as needed.

Credit:

http://dinnersdishesanddesserts.com/zucchini-corn-fritters/