Place the grated zucchini into a fine mesh strainer over a bowl. Sprinkle with 4 teaspoon salt and toss to combine. Let rest for 10 minutes. After 10 minutes, squeeze the zucchini to release all the excess liquid.  Dry zucchini is the key to good fritters!

In a medium mixing bowl, stir together the grated zucchini, ¼ teaspoon salt, corn, minced garlic, feta cheese, all-purpose flour, paprika, black pepper, basil, whisked egg), until a wet batter forms.

Meanwhile, heat a large non-stick skillet over medium heat. Add 1 tablespoon olive oil and 1 tablespoon butter to coat the bottom of the pan. Once hot, use an ice cream or cookie scoop to portion out fritters onto the hot oil (or use a ¼ cup measure if you don't have a scoop).

Press the fritters down slightly with a fork or spatula to flatten and shape.

Cook until browned (about 2-3 minutes), then flip and cook the other side until browned. Don't flip until one side is truly browned or the fritters may not hold together.

Enjoy immediately.