1. Prepare the Zucchini: Start by thoroughly washing your zucchinis. Using a box grater or food processor, shred the zucchini. Once shredded, place the zucchini in a clean kitchen towel or several layers of paper towels and squeeze out as much excess liquid as possible. This step prevents soggy fritters and ensures a crispy outcome.

2. Combine Wet Ingredients: In a large mixing bowl, whisk together the eggs until they are well beaten. Add the minced garlic, chopped chives (or green onions), grated Parmesan cheese, salt, and black pepper. Stir everything together until it’s well combined.

3. Add Dry Ingredients: To the same bowl, add the flour and baking powder. Mix gently until just combined. Be careful not to overmix, as this can lead to tough fritters. A few lumps in the batter are perfectly fine.

4. Fold in Vegetables: Now, add the squeezed shredded zucchini and corn kernels to the batter. Use a spatula to gently fold the vegetables into the mixture until they are evenly distributed. The batter will be thick and chunky with vegetables.

5. Heat the Pan: Place a large non-stick skillet or cast-iron pan over medium heat. Add 2-3 tablespoons of vegetable oil, ensuring it coats the bottom of the pan. Let the oil heat up for a few minutes until it shimmers slightly – this indicates it’s hot enough for frying.

6. Cook the Fritters: Using a tablespoon or a small cookie scoop, drop spoonfuls of the batter into the hot oil, flattening them slightly with the back of the spoon to form disc shapes about 2-3 inches in diameter. Don’t overcrowd the pan; cook in batches if necessary.

7. Flip and Finish: Cook the fritters for 3-4 minutes per side, or until they are golden brown and crispy. The edges should look firm, and the center should be cooked through. Once cooked, transfer the fritters to a plate lined with paper towels to drain any excess oil.

8. Serve Warm: Serve the zucchini corn fritters immediately while they are still warm and crispy. They are best enjoyed fresh from the pan.