1. Prepare the Zucchini: Begin by grating the zucchini using a box grater or a food processor. Place the grated zucchini in a colander and sprinkle it with 1 teaspoon of salt. Let it sit for 10-15 minutes. This step is essential as the salt draws out excess moisture from the zucchini, preventing soggy fritters. You’ll see water collecting at the bottom of the colander.

2. Squeeze Out Excess Water: After the zucchini has rested, gather it in a clean kitchen towel or several layers of paper towels. Squeeze out as much liquid as possible. This is a critical step for achieving truly crispy fritters, so don’t skip it! The drier the zucchini, the crispier your fritters will be.

3. Combine the Ingredients: In a large mixing bowl, combine the squeezed zucchini, corn kernels, all-purpose flour, grated Parmesan cheese, lightly beaten eggs, chopped green onions, black pepper, and garlic powder. Mix everything together until just combined. Be careful not to overmix the batter.

4. Heat the Pan: Place a large non-stick skillet over medium heat and add 2-3 tablespoons of olive oil or vegetable oil. Allow the oil to heat up until it shimmers slightly. You can test the heat by dropping a tiny bit of batter into the pan; it should sizzle immediately.

5. Form and Fry the Fritters: Scoop about 2 tablespoons of the fritter mixture per fritter into the hot pan, gently flattening them with the back of the spoon to form discs about 3 inches in diameter. Don’t overcrowd the pan; cook in batches if necessary.

6. Cook Until Golden and Crispy: Cook the fritters for 3-5 minutes per side, or until they are beautifully golden brown and crispy. The edges should look firm and the center cooked through.

7. Drain and Serve: Once cooked, transfer the fritters to a plate lined with paper towels to drain any excess oil. Serve them immediately while they are hot and crispy.