Begin by grating 1 large zucchini and place it in a clean kitchen towel or paper towels. Squeeze out the excess moisture, allowing it to rest for about 10 minutes.

In a medium frying pan, melt 2 tablespoons of butter over medium heat. Add 1 chopped onion, 1 cup of corn, and 2 cloves of minced garlic. Sauté for 3-5 minutes until onion is translucent.

In a large mixing bowl, whisk together 1 cup of all-purpose flour, ½ cup of cornmeal, 2 tablespoons of cornstarch, 1 teaspoon of salt, and ½ teaspoon of ground pepper.

Add the prepared zucchini, the warm onion and corn mixture, 1 cup of grated cheddar cheese, 1 large egg, and ½ cup of milk to the bowl. Stir until well-combined into a thick batter.

In the same frying pan, pour in enough oil to create a ¼ inch layer over medium-high heat. Allow it to heat until it shimmers.

Using a ¼ cup scoop, spoon the batter into the hot oil, placing 3-4 fritters at a time. Cook for 3-4 minutes on each side until golden brown and crispy.

Once cooked, transfer the fritters to a plate lined with paper towels to drain excess oil. Allow them to cool slightly before serving.