Preheat oven to 350 F.

Roughly chop zucchini. Use a food processor or box grater to grind until finely shredded.

Place zucchini in a bowl. Using a paper towel or kitchen towel, squeeze out as much water as possible.

Add corn and eggs to bowl and mix to combine. Mix in breadcrumbs, garlic powder, parsley, salt and pepper. Slowly add in flour. Mixture should be firm and cohesive.

Using your hands, form mixture into 8 patties or fritters.

Add olive oil to a large pan over medium heat. Olive oil should coat the pan, without being thick enough for frying. Add each fritter to the pan. You may need to cook in 2 batches depending on the size of your pan. Cook on each side for about 3-4 minutes, until golden on each side.

When done, place fritters on a paper towel-lined plate to soak up some excess oil. Transfer to a baking sheet and finish cooking in the preheated oven for 12-15 minutes.

Serve immediately or place in an airtight container in the refrigerator.