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Place grated zucchini in colander over bowl and sprinkle with salt. Let sit for 10 minutes to draw out excess moisture. After 10 minutes, squeeze zucchini to remove as much liquid as possible.
In large mixing bowl, combine drained zucchini, corn kernels, jalapeno, onion, garlic, parsley, and dill. Mix well.
Add in flour, baking powder, cornmeal/breadcrumbs, black pepper and cumin. Stir just until mixed in.
Stir in egg.
Heat a large skillet over medium high heat. Then heat about ¼ inch of canola oil over medium heat.
Using a tablespoon, scoop a small amount of batter and carefully place in hot oil, flattening it slightly with back of spoon. Repeat, leaving space between each fritter.
Fry for 2-3 minutes per side or until golden brown and crispy. Remove from skillet and place on plate lined with paper towels to absorb excess oil.
Serve immediately with a dipping sauce of your choice, such as tzatziki or BBQ mayo. (see article for ideas)