Zucchini Corn Fritters in 35 Minutes

Instructions:

1. Place grated zucchini in a colander and sprinkle with a pinch of salt. Let sit for 5 minutes.
2. Transfer the zucchini to a clean kitchen towel or cheesecloth. Twist and squeeze firmly over the sink until no more liquid escapes.
3. In a large bowl, whisk together the flour, baking powder, salt, pepper, and garlic powder.
4. Stir in the beaten egg until a thick paste forms.
5. Add the squeezed zucchini, corn, diced onion, and parsley. Fold gently until the vegetables are evenly coated in the batter.
6. Heat oil in a large skillet over medium-high heat until a small drop of batter sizzles immediately upon contact.
7. Drop roughly 2 tablespoons of batter per fritter into the pan. Use the back of the spoon to flatten them into disks about 1/2 inch thick.
8. Fry for 3-4 minutes per side until the edges turn a deep mahogany color.
9. Transfer to a plate lined with paper towels to drain.