These are a great side dish with anything... but I just made some over-easy fried eggs for dinner with them.
ZUCCHINI CORN FRITTERS
3/4 cup all-purpose flour………………………………....….2 tsp. baking powder
1 tsp. Creole seasoning….....………………………….....…...1 tsp. Kosher salt
1 egg, beaten….................................................................................1/2 tsp. black pepper
optional: up to1/2 cup milk (only if it seems too dry. I didn't need to use any)
3/4 cup corn kernels (fresh, canned or frozen & thawed)
1 cup fresh zucchini, grated…………………………….........2 TB butter, melted
1/2 cup grated mozzarella cheese (or Italian blend)
About 2 TB Oil for frying (or I used olive oil non-stick spray instead in a non-stick pan)
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Put grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Push down on the drained zucchini with paper towels to make sure all of the liquid is out. (NOTE: My zucchini wasn't very damp, so I skipped the paper towels. But that may be why I didn't need to add any milk later.)
In a large bowl, stir everything together with a wooden spoon, until it's completely blended.
Heat the oil (or spray your pan before heating) in a non-stick skillet over medium-high heat. Drop batter by 1/4 to 1/2 cup measure into hot pan. (I put 3 into the pan at a time, since they'll spread a little.) Fry until crisp and brown, turning once with tongs. Remove to paper towels to drain. Makes about 6-8 thick pancakes.
These can be made ahead and then reheated later in the oven or microwave. You might want a dollop of sour cream on top (but my husband doesn't like sour cream).
NOTE: about 2 ears of fresh corn = 3/4 cup * about 3 small zucchini, grated = 1 cup