Place grated zucchini, corn kernels, and salt in a colander. Mix well and press down with your hands to remove excess water. Let it drain in the sink for 15 minutes, pressing down occasionally to ensure all moisture is removed.

In a large mixing bowl, combine flour, grated Parmesan cheese, beaten egg, paprika, and minced garlic.

Add the drained zucchini and corn mixture to the bowl. Season with a sprinkle of salt and pepper to taste, and mix everything together until well combined.

Heat olive oil in a large skillet over medium-high heat. Once hot, drop spoonfuls of the zucchini mixture into the skillet, forming small pancake-like fritters. Cook each side for 2-3 minutes until golden brown.

Remove the fritters from the skillet and repeat with the remaining batter.

Serve the fritters warm with sour cream, ranch dip, or marinara sauce. Enjoy!