Medium grate the zucchini with a box grater and transfer it into a linen cloth on top of a fine-mesh strainer. Season generously with salt and let stand for 15-30 minutes. Remove the liquid by wrapping the linen around the zucchini and squeezing the excess moisture out as much as possible. This way fritters will be crispier.
Transfer shredded zucchini to a large bowl and add eggs, corn, cheddar, bell pepper, chives, garlic, flour, and seasoning. Mix to combine.
Heat 1 tablespoon of oil in a large skillet over medium heat. Add about 2 tablespoons of batter to the pan and cook for 5 minutes on each side or until crispy and golden brown. Transfer to a large plate lined with paper towels to absorb the excess liquid. Cook your first fritter and taste for seasoning. Add more salt and pepper to the batter if needed.
You will need to do this in batches ensuring fritters don’t touch each other. Don’t forget to wipe down the pan each time before the next batch and add new oil if needed.
Keep the fritters warm in a preheated oven at 400 degrees Fahrenheit until ready to serve.
Serve warm with more chives, parsley, sour cream or ketchup.
