Place the grated zucchini and onion on a large kitchen towel and sprinkle with 1/2 tsp of salt. Let sit while you prep the other ingredients (let it sit for at least 10 mins)
Use a sharp knife to cut the kernels off the corn and place into a large bowl.
Add in the cheese, parsley, garlic and lemon zest.
Wrap the zucchini and onion in the kitchen towel and wring out as much water as you can. Put some muscle into it and do it a few minutes because the more water you get out, the crispier the fritters.
Add the zucchini mixture into the bowl and stir.
In a small bowl, stir together the flour and baking powder, then stir into the zucchini mixture. Stir in the egg until well mixed.
Heat a thin layer of oil on medium heat and drop the fritters by scant 1/4 cup scoops, using the spoon to press out about 1/3 inch thick.
Cook until golden brown and crispy, about 3-4 minutes per side. Transfer to a paper towel lined plate and blot off excess oil.
Serve with dip or sour cream and DEVOUR!