Grate the zucchini, spread on paper towels, sprinkle with salt, cover, and press to remove moisture for about 10 minutes.

Melt 2 tablespoons of butter in a frying pan over medium heat, add chopped onion, and cook for 2 minutes.

Add corn and minced garlic, sauté for 3 minutes until onions are translucent.

In a mixing bowl, whisk together flour, cornmeal, cornstarch, salt, and pepper.

Add the sautéed mixture, squeezed zucchini, beaten egg, and milk to the dry ingredients, folding gently.

Heat oil in a pan, spoon the batter into the pan, cook fritters for 3-4 minutes on each side.

Remove fritters from the pan, drain on paper towels, and serve warm with sour cream or yogurt.