Begin by grating the zucchini and spreading it out on several layers of paper towels. Place another towel on top and firmly press to remove excess moisture, allowing it to sit for about 10 minutes.

In a medium skillet, melt two tablespoons of butter over medium heat. Add the chopped onion and sauté for about 2-3 minutes until softened and translucent. Next, toss in the corn and minced garlic, cooking for an additional 2 minutes until fragrant. Remove from heat and set the mixture aside.

Grab a large mixing bowl and whisk together the all-purpose flour, cornmeal, cornstarch, salt, and ground pepper until thoroughly combined.

Pour the grated zucchini, sautéed mixture, egg, cheddar cheese, and milk into the dry ingredients. Stir until just combined, ensuring not to overmix.

In the same skillet, add oil to a depth of about ¼ inch and heat it over medium heat until shimmering. Using a ¼ cup measure, scoop the batter and carefully drop it into the hot oil. Cook 3-4 fritters at a time for 3-4 minutes on each side until golden brown and crisp.

Once all fritters are cooked, serve them warm for the best flavor with a favorite dipping sauce.