• Place a paper towel on a large plate and set aside.
• Place a small colander over a medium bowl. Toss the grated zucchini with ½ teaspoon of salt and place in the colander to "sweat" for 10 minutes. Wrap the zucchini in a kitchen towel or paper towel and squeeze dry.
• In a medium bowl, whisk together the whole-wheat flour, baking powder, dried basil, garlic powder, salt, and pepper.
• Add egg, milk, drained zucchini, corn, and Parmesan cheese, and whisk just until combined.

Skillet Method

• In a large skillet, add 2-3 tablespoons of oil and warm over medium heat. Once the oil is hot, use a ¼ measuring cup to portion the fritter batter into the hot skillet.
• Cook for 2-3 minutes or until the underside of fritters starts to turn golden brown. Using a spatula, flip fritters and gently press down to flatten them. Cook for another 2-3 minutes, until cooked through.
• Transfer cooked fritters to wire rack or paper towel-lined plate to drain excess oil. Repeat with remaining batter. Garnish fritters with fresh basil (if using).

Air Fryer Method

• Follow recipe instructions to make the fritter batter. Next, place heaping tablespoonfuls of batter into your air fryer, and use the back of the spoon to flatten a bit.
• Depending on the size of your air fryer, you should be able to make 2-4 fritters at a time. Cook in air fryer at 375°F for 10 minutes, until cooked through and golden and crispy on the outside. 

Oven-Baked Method

• To bake vegetarian fritters, follow recipe instructions to make the batter, then scoop fritter batter onto a parchment-lined baking sheet, brush with oil, and bake in a preheated 400 degree F. oven for 25 minutes. Let cool for 5 minutes and serve warm.