• Grate the zucchini on the small hole of a box grater then transfer it into a kitchen towel. Ring out as much moisture as possible.
• In a large bowl, stir together the grated zucchini, corn kernels, scallions, flour, garlic powder, baking powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. 
• Stir in the eggs and heavy cream until the batter is well-combined.

To cook the fritters in the oven:

• Preheat the oven to 400°F. Line two baking sheets with parchment paper.
• Scoop 3-tablespoon portions of the batter and shape them into patties. Arrange them on the baking sheets, spacing the mounds at least 2 inches apart. 
• Spray the fritters with cooking spray then bake until golden brown and slightly crispy, about 15 minutes. Remove them from the oven, immediately season them with salt and serve.

To cook the fritters in an air fryer:

• Preheat the air fryer to 360°F. 
• Scoop 3-tablespoon portions of the batter into patties, flattening them slightly. 
• Spray the air fryer basket with cooking spray then arrange a single layer of the fritters in the basket and coat the tops of them with cooking spray.
• Air-fry the fritters until golden brown and crispy, 10 to 12 minutes. Remove them from the air fryer, season with salt and serve. 

Kelly’s Note:

• You must ring out as much liquid as possible from the zucchini or the batter will be too thin. If needed, you can add additional flour to the batter, 1 tablespoon at a time, until the batter reaches a shapeable consistency.
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