Toss zucchini with 1/2 tap salt. Set aside for 10 minutes, then squeeze the excess moisture out.
2
Melt the butter in a skillet over medium high heat. Add onion and garlic and cook until the onion is soft. Stir in the corn kernels and cook 3 minutes. Remove from the heat.
3
Mix the dry ingredients in a medium bowl. In another medium bowl,mix the wet ingredients. Add the corn mix and the zucchini to the wet ingredients. Mix the dry ingredients into the wet mix and stir just until the batter comes together.
4
Add oil to a skillet. Heat over medium heat. Drop the batter using a 1/4 cup measure into the hot oil and flatten slightly. Cook 3-4 minutes per side. Drain on paper towels and season with salt to taste.
