Begin by grating the zucchini using a box grater, and then spread it evenly onto paper towels to absorb excess moisture. Let it sit for about 10 minutes.

In a frying pan over medium heat, melt 2 tablespoons of butter until it’s foamy. Add the chopped onion, corn, and minced garlic to the pan. Sauté for 3-5 minutes until onions turn translucent.

In a large mixing bowl, combine ¾ cup of flour, ¼ cup of cornmeal, 2 tablespoons of cornstarch, and a pinch of salt and pepper. Whisk until well blended.

Add the sautéed corn mixture to the bowl with the dry ingredients, along with the grated zucchini, 1 cup of cheddar cheese, 1 egg, and ¼ cup of milk. Stir until a thick batter forms.

In the same frying pan, heat about ¼ inch of oil over medium heat. Use a ¼ cup measuring scoop to drop the batter into the pan. Cook for 3-4 minutes on each side until golden brown.

Transfer cooked fritters to a plate lined with paper towels to absorb excess oil. Serve warm with your favorite dipping sauce.