Grate two medium zucchinis and place in a colander. Layer between paper towels and press gently to remove excess moisture. Allow to drain for about 10 minutes.

In a large skillet, melt 2 tablespoons of butter over medium heat. Once melted, add 1 chopped onion, 1 cup of corn, and 2 cloves of minced garlic. Sauté for about 3-5 minutes.

In a mixing bowl, whisk together 1 cup of all-purpose flour, 1/2 cup of cornmeal, 2 tablespoons of cornstarch, 1 teaspoon of salt, and 1/2 teaspoon of pepper.

Gently fold in the drained grated zucchini, the sautéed mixture, 1 cup of shredded cheddar cheese, 1 large egg, and 1/4 cup of milk into the dry ingredients.

In the same skillet, add enough oil for a 1/4 inch deep layer and heat over medium until shimmering. Scoop 1/4 cup of batter for each fritter and flatten slightly, frying for 3-4 minutes on each side.

Transfer the fritters onto a plate lined with paper towels to drain excess oil. Serve immediately, optionally with a dipping sauce.