Steps:

Wrap the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
In a large bowl, combine the zucchini, corn kernels, all-purpose flour, chickpea flour, baking powder, nutritional yeast, salt, black pepper, and garlic powder. Mix well to combine.
Gradually add the almond milk to the mixture, stirring until the batter is thick but moist.
Heat the olive oil in a large skillet over medium heat. Once hot, scoop about 1/4 cup of the batter for each fritter into the skillet, flattening them slightly with a spatula.
Cook the fritters for about 4-5 minutes on each side, or until they are golden brown and crispy.
Serve the fritters warm, optionally with a side of vegan sour cream or aioli.

Crispy Zucchini and Corn Fritters