To prepare the yogurt sauce, mix all the ingredients together and set aside.
To prepare the fritters, place the zucchini in a colander and sprinkle with salt. Allow zucchini to drain for 30 minutes. Squeeze excess liquid from the grated zucchini and pat dry with paper towels.
Heat a medium sauté pan and add 1 Tbsp. of olive oil and corn kernels. Sauté corn until color develops, about 3 - 4 minutes. Set aside and cool.
In a large stainless steel bowl, combine the zucchini, corn and remaining fritter ingredients and carefully mix to incorporate the flour. Do not over mix.
Heat a square griddle pan over medium heat and add some olive oil to coat. Place 1 Tbsp. dollops of the mixture onto hot griddle and gently flatten to a disc. Cook for about 2 minutes per side or until golden.
Drain on paper towels and serve warm with the yogurt sauce.
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