Grate your zucchini on a course grate (not fine/thin). Place in a strainer over a bowl. Add a large pinch of salt and toss. Let sit 30 minutes or covered overnight to drain out extra moisture.
Discard the juice from the zucchini.
In a large bowl, combine the zucchini, corn, egg, flour, corn meal, garlic powder, and salt. Stir to combine.
Heat a large skillet over medium heat. Add ¼ cup vegetable oil to the skillet.
When hot, drop the zucchini corn mixture in ¼ cup scoops into the skillet. Slightly flatten. Add 3-4 at a time to the pan.
When the edges are starting to turn a light brown, approximately 3-5 minutes, flip the fritters. Continue cooking on the second side for approximately 3 minutes or until cooked through.
Remove the fritters from the skillet and place on a baking rack in the oven (off or on warm setting) to keep them warm while cooking the rest.
Repeat process for the remaining batter. Add more oil if needed between batches and wait until it is hot before adding more fritters.
This makes 10 large fritters, 3 inches wide and 1/2 inch tall. You can also make smaller fritters with a shorter cook time to get a greater quantity.Nutrition estimate does not include oil absorbed into the fritters as it is difficult to calculate.