Grate your zucchini and then squeeze out the moisture, and put in a bowl. Add the corn, flour, bicarb, seasonings and lemon juice. When you first add it, you may think that the mixture is too dry, but as you continue mixing, you'll see it all come together.
Heat a frypan to a medium heat with a dash of olive oil. Spoon out the mixture with a spoon and roll into golf-ball sized balls, flattening each one a little bit as you put them into the frypan.
Cook each side for a few minutes until golden brown.
This makes about 20 fritters.
Notes
Be careful that your frypan isn't too hot, or you'll just cook the outside and not the inside, although they should always still be a bit crunchy on the outside and soft on the inside.
Recipe by Robyn Birkin | Female Business Coach at https://robynbirkin.com/zucchini-and-corn-fritters/