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Grate zucchini and onion and place in colander. Sprinkle with salt, toss, and leave while you prepare the rest.
Cut kernels off cob. Coarsely grate mozzarella; and grate parmesan finely.
Squeeze as much liquid as you can from zucchini and onion, and discard liquid. Place drained zucchini and onion in bowl with corn, mozzarella, parmesan, egg, flour, and baking powder. Season with sea salt and pepper. Mix well until ingredients are combined.
Heat thin layer olive oil in large skillet over medium heat. Place large spoonfuls of mixture into skillet and press down with spatula to gently flatten.
Fry 3 minutes on one side, or until underside starts to brown. Flip and cook until golden brown on other side. Remove from pan and set aside, ideally covered, while you cook further batches.
Serve with chive sour cream, if desired.