Corn Zucchini Fritters in 35 Minutes

Instructions:

1. Grate the zucchini into a bowl and toss with a pinch of salt. Let it sit for 5 minutes.
2. Transfer zucchini to a kitchen towel and twist and squeeze firmly over the sink until no more liquid escapes.
3. In a large bowl, whisk the eggs together.
4. Stir in the squeezed zucchini, corn, flour, cheese, scallions, salt, and pepper until just combined; do not overmix.
5. Heat 2 tbsp of oil in a skillet over medium heat until it sizzles.
6. Scoop approximately 2 tbsp of batter per fritter into the pan and flatten slightly with the back of a spoon.
7. Fry until golden brown on both sides, then drain on paper towels.
8. Prepare the aioli by mixing mayonnaise, lemon juice, minced basil, grated garlic, and a pinch of salt in a small bowl.