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If you haven't already, grate the zucchini and let sit while you gather the rest of your ingredients. Then grate the carrots. Set both aside.
In a large bowl, use a large spoon to combine flour and baking powder. (note, this is a recipe I do by hand; I do not use a mixer)
Add egg and milk and mix to combine.
Gently squeeze zucchini to remove excess water. Then add salt, pepper, corn, carrots and grated zucchini to the batter and stir to combine.
In a large non-stick skillet, heat olive oil over medium heat until shimmering (not burning). Drop batter in spoonfuls onto hot oil to make 5-6 fritters. Use a spoon to gently flatten a little and shape them as needed.
Cook approximately 4 minutes, flip and slightly flatten fritters with the back of the spatula. Cook another 5 minutes until golden on both sides. (you may need to re-flip and cook a minute or two to make the first side more golden as desired)
Serve as is or top with sour cream or yogurt and enjoy!