Zucchini Corn Fritters

1/2 lb zucchini (about 1 large or two small)

1 cup uncooked corn kernels (fresh or frozen)
1 tsp salt
1/4 cup diced green onions or chives

½ cup fresh basil, chopped
1 large egg, lightly beaten with a fork
1/2 cup  flour

1 cup shredded cheddar cheese
1/2 tsp baking powder
1/4 tsp ground black pepper
½ cup or more Canola oil for frying

Shred zucchini and add salt.  Place on three layers of paper towels on a plate and let drain.  Squeeze out after 10 minutes

Heat ½ cup canola oil in a skillet on medium high heat for about 2 minutes.

Add all other ingredients to zucchini just before frying.  Do not over mix batter.

Drop batter by Tablespoons into oil so that fritters are not touching. 

Cook fritter until golden brown, about 1 minute per side.  Turn fritter over and cook on other side until brown and crispy.

Drain on paper towels and serve with a squeeze of lemon and a sprinkle of salt or sour cream.

Can be reheated nicely.