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In a large mixing bowl, combine the sourdough discard, eggs, salt, pepper, chopped spring onions, chives, grated cheese, corn kernels, and grated zucchini. Stir the mixture until all the ingredients are well combined.
Place a large frying pan over medium heat and add a generous amount of oil. Allow it to heat up, ensuring it's hot enough to create that perfect sizzle when the fritter batter hits the pan.
Using a ¼ cup measuring cup, pour the fritter batter into the pan for each fritter. Use a spatula to gently press down on the batter, flattening it out into a round shape. Cook the fritters for 3-4 minutes on each side or until they turn a gorgeous golden brown, creating a crispy texture on the outside while remaining tender inside.
Once the fritters are beautifully golden and crispy, transfer them to a plate lined with paper towels. This helps absorb any excess oil, ensuring your fritters are perfectly crispy and not greasy. Repeat the process until all the batter is used, frying the fritters in batches.
Serve the fritters hot and crispy, perhaps with a dollop of sour cream or a zesty dipping sauce. These fritters are not just a treat for your taste buds but also a fantastic way to use up sourdough discard and zucchinis, reducing food waste in your kitchen.