Heat the oven to 200 F. Set a wire rack on a sheet pan, or line a large plate with paper towels, so you have a place to hold the cooked fritters.

Set a colander in the sink. Put the grated zucchini into the colander.

Sprinkle 1 teaspoon of the kosher salt over the zucchini. Toss it with your hands and let it stand for 10 minutes so the salt can pull out extra water.

While the zucchini sits, stir the Greek yogurt, 1 tablespoon of the lemon juice, and a small pinch of the black pepper together in a medium bowl. Set the bowl aside for serving.

Reserve about 2 tablespoons of the feta and 1 tablespoon of the sliced scallions for the final topping. Keep the rest nearby for the batter.

Gather the zucchini in a clean kitchen towel or several paper towels. Squeeze over the sink until the zucchini feels much drier and very little liquid comes out.

Put the squeezed zucchini into a large bowl. Break it up with your fingers so it is loose instead of packed into one clump.

Crack the eggs into the bowl with the zucchini. Stir with a fork until the eggs are fully mixed in and the zucchini looks glossy and evenly coated.

Add the corn, the unreserved scallions, the unreserved feta, the lemon zest, the flour, the baking powder, the remaining 1/2 teaspoon kosher salt, and the remaining black pepper to the bowl. Stir until you have a thick batter that holds together when scooped.

Pour 2 tablespoons of the olive oil into a large nonstick skillet and set it over medium heat. Let the oil heat for about 1 minute, until it looks loose and shiny.

Scoop about 1/4 cup of batter per fritter into the skillet. Gently flatten each scoop with the back of a spoon so each fritter is about 1/2 inch thick, and leave space between them so the edges can brown.

Cook the fritters on the first side for 3 to 4 minutes. They are ready to turn when the bottoms are deep golden brown and the edges look dry instead of wet.