Grate the zucchini on the large holes of a box grater. Transfer to a clean kitchen towel and wring firmly until no more liquid drips out. You should have about 200 g once squeezed.

Add the squeezed zucchini, corn, and scallions to a large mixing bowl.

Add the almond flour, eggs, garlic powder, smoked paprika, salt, and black pepper. Mix until everything is evenly combined.

Let the batter rest for 5 minutes so the almond flour absorbs any remaining moisture.

Heat 1.5 tbsp of oil in a wide non-stick or cast iron skillet over medium heat until shimmering.

Scoop about 3 tablespoons of batter per fritter into the pan. Press flat with the back of a spatula to about 1 cm thickness. Cook in batches of 3 to 4 without crowding.

Cook for 4 to 5 minutes until the underside is deep golden brown and the edges look set.

Flip carefully and cook for another 3 to 4 minutes until the second side is golden and the center feels firm when pressed.

Transfer to a wire rack. Repeat with remaining batter, adding the rest of the oil to the pan as needed.

Serve warm with Greek yogurt and lemon wedges, or your preferred dipping sauce.