Begin by grating the zucchini using a box grater or food processor. Sprinkle a pinch of salt over the grated zucchini, allowing it to sit for 5 minutes to draw out excess moisture. Squeeze the zucchini in a kitchen towel to remove water.

In a large bowl, combine the drained zucchini, fresh sweet corn, egg, chives, flour, salt, and pepper. Fold the ingredients until just mixed.

Heat a skillet over medium heat and add enough oil to cover the bottom, about 1/4 inch deep. Heat until it reaches 350°F (175°C). Test with a small spoonful of batter.

Spoon the mixture into the hot oil without overcrowding. Fry for 3-4 minutes on each side until golden brown. Drain on paper towels.

Serve warm, on their own or with a fresh dip like Greek yogurt mixed with lemon juice and smoked paprika.