Wash and shred/grate the unpeeled zucchini. Place the shredded zucchini onto a clean tea towel and lightly squeeze it over the sink to get rid of any excess moisture. Place the zucchini into a large bowl.
Either shred the peeled onion or chop it very finely in a mini food processor, then add it to the bowl.
Add the corn, flour, lightly beaten egg, herbs, spices, salt, and pepper to the bowl. Mix it all together thoroughly.
Heat the oil in a skillet/frying pan over a medium heat. Spoon the mixture into the pan and spread it into rounds. Fry for 3-4 minutes, then flip them over gently and fry for a further 3-4 minutes on the other side, or until golden and cooked through.
Place the cooked zucchini and corn fritters onto a plate lined with paper towels to absorb any excess oil.