1. Prepare the Zucchini: Start by grating your zucchini using the large holes of a box grater. Place the grated zucchini in a clean kitchen towel or several layers of paper towels. Squeeze out as much excess liquid as you possibly can. This step is crucial for preventing soggy fritters. You’ll be surprised how much water comes out!

2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper. This ensures all the dry ingredients are evenly distributed.

3. Add Wet and Fresh Ingredients: To the dry ingredients, add the squeezed grated zucchini, corn kernels, chopped red onion (or scallions), beaten egg, and grated Parmesan cheese (if using).

4. Mix the Batter: Gently mix everything together until just combined. Be careful not to overmix, as this can develop the gluten in the flour and lead to tougher fritters. The batter will be thick but still moist.

5. Heat the Pan: Heat 1-2 tablespoons of vegetable oil in a large non-stick skillet over medium heat. You want the oil to shimmer slightly, indicating it’s hot enough to create a crispy crust.

6. Form and Fry Fritters: Drop spoonfuls (about 2 tablespoons each) of the batter into the hot oil, flattening them slightly with the back of the spoon to form disc shapes. Don’t overcrowd the pan; cook in batches if necessary.

7. Cook Until Golden: Cook for 3-5 minutes per side, or until the fritters are golden brown and cooked through. You’ll see the edges crisping up and turning a deeper color.

8. Drain and Serve: Transfer the cooked fritters to a plate lined with paper towels to drain any excess oil. Serve immediately while hot and crispy.