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Pressure cook sweet corn kernels with enough water for upto3 whistles. Drain and keep the cooked corn closed until use.
In a mixing bowl, add chopped onions and cooked sweet corn.
Add grated zucchini, chopped cilantro leaves, crushed ginger garlic and chopped green chilies. Mix well and set aside for 5 minutes.
Add 3 tablespoons corn flour, salt to taste. Mix well.
Heat a paniyarakal and add few drops of oil in each mould.
Spoon in the prepared batter and cook in medium flame for 3-4 minutes.
Flip and cook the other side. Flip again and cook till golden brown. Repeat the same with remaining batter. Serve corn fritters hot.