This recipe just uses a little egg and flour to hold together the vegetables for frying.
Finely mince onion to make 3 T.
Grate 2 zucchini and 2 medium or 3 small potatoes. Place in a colander with the onions and sprinkle with 1/2 t. salt. Let sit for 5 minutes, then squeeze out as much of the water as possible. Season with black pepper.
Shuck corn and cut the kernels off 1-2 Cobs to make 1 C.
Remove basil leaves from the stems to make 1/2 C. loosely packed. Chop the leaves finely.
Combine the zucchini and potatoes with the basil and corn.
In a small bowl, beat 1 egg. Add it to the vegetables along with 2 T. flour. Add additional salt and pepper. Stir until just combined.
Fry in a non-stick pan with 1 T. of olive oil. Use a large spoon or ice cream scoop to drop the batter onto the pan. Cook the fritters 2-3 at a time on medium heat. If the heat is too high, the outsides will burn before the inside is cooked. It should take at least 3 minutes on each side.
Serve with diced fresh tomatoes and grated Jack cheese.