Curried Zucchini Corn Fritters

3 cups shredded zucchini

2 ears fresh corn, kernels cut from cob

¼ cup finely chopped onion

¼ cup all-purpose flour

1 teaspoon curry powder

1 large egg, beaten

salt and ground black pepper to taste

¾ cup olive oil for frying, or as needed

Squeeze excess moisture from shredded zucchini and combine with corn kernels, onion, flour, and curry powder in a bowl. Stir in egg until thoroughly combined and season with salt and black pepper.

Heat olive oil to a depth of about 1/8 inch in a large nonstick skillet over medium-high heat. Drop batter, 1/4 cup at a time, into hot oil and flatten fritters gently with a spatula. Cook until golden brown on both sides, 3 to 4 minutes per side.