Begin by shredding the zucchini using the coarse side of a box grater. Sprinkle it with ¼ teaspoon of salt and let it sit for about 5 minutes to draw out some moisture.

After 5 minutes, place the shredded zucchini in a cheesecloth or paper towels and squeeze out the excess water until you have about 350 grams of dry zucchini.

In a skillet, pour a little olive oil to coat the bottom and heat it over medium heat.

In a mixing bowl, combine the shredded zucchini with the sharp cheddar cheese, monterey jack cheese, and finely chopped basil.

Add the sourdough discard and the egg to the zucchini mixture, and stir everything together with a spatula.

Incorporate the garlic powder, salt, and flour into the mixture, mixing until well combined. If the mixture seems too thick, you can add a teaspoon or two of water to loosen it.

Scoop approximately ¼ cup of the fritter mixture into the hot skillet. Flatten the tops slightly and use a spatula to shape the edges into a circular form if desired.

Fry the fritters for about 3 minutes on each side, or until they are golden brown and cooked through. If they are browning too quickly, lower the heat.

You can fit about 4 fritters in a 10-12 inch pan at a time. Once they are crispy on the outside and fully cooked inside, transfer them to a plate.

Add a bit more oil to the pan and continue frying the remaining fritter mixture. Serve warm and enjoy!