1. Shred the zucchini into a medium bowl. Over the sink, squeeze as much moisture out of the zucchini as possible. 
2. In a large skillet over medium heat, melt the butter and then add the onion and garlic to cook until soft, about 5 minutes. Once soft, add the corn kernels, stirring occasionally, until tender, about 4 minutes. Remove skillet from heat and set aside. 
3. In a large bowl, whisk together the cornmeal, flour, baking soda, a dash of salt and a dash of pepper. 
4. In a small bowl, whisk together the buttermilk and the egg. Slowly pour this liquid mixture into the large bowl, whisking it together until smooth. Then add in the corn & onion mixture, as well as the zucchini. Stir until combined. 
5. Using the same skillet as earlier, wipe it out with a paper towel and then add oil for frying. You will want about 1/8”-1/4” of oil in the pain. Heat oil over medium. 
6. Using a ¼ cup measuring cup, scoop the fritter mixture into the hot oil, using the measuring cup to help flatten the scoops. Cook the fritters 3-4 minutes per side. You want them to be golden brown. Continue until the batter is gone. Serve immediately!

Tip: If your fritters are turning golden brown or dark brown quickly, turn your heat down. You would rather cook the fritters at a lower heat for longer than burn them on high heat.