In a large bowl, combine all ingredients except the vegetable oil. Mix all ingredients together until well blended. The batter should be slightly clumpy and thick.
Heat up a pan to cook the fritters on low to medium heat. Coat the bottom of the pan with about 1 teaspoon of oil. When the oil is warm, add in some of the corn and zucchini fritter batter. I usually do a 1/3 to a 1/4 cup per fritter and spread out lightly. Don't crowd the pan.
Cook on low to medium heat until the surface of each fritter is dotted with air bubbles. This usually takes 3-4 minutes. Then carefully flip the corn and zucchini fritter over to cook. The fritter should be done in another 2-3 minutes.
Transfer to a plate to serve.
