Layer zucchini in a single layer in a colander or fine mesh strainer. Sprinkle with ½ teaspoon salt and toss to combine. Let rest for 10 minutes. After 10 minutes, pat with a paper towel or clean hands to push excess water through the strainer.
In a medium mixing bowl, stir together all ingredients EXCEPT olive oil, until a batter forms. Let rest for 5 minutes.
Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat. Use an ice cream or cookie scoop to portion out fritters onto the hot oil (or use a ¼ cup measure if you don't have a scoop). Pat the fritters with the back of a spatula to flatten.
Cook until browned (about 2-3 minutes), then flip and cook the other side until browned. Don't flip until one side is truly browned or the fritters may not hold together.
Top with your choice of dairy or vegan sour cream or Greek yogurt. Sprinkle with additional paprika and basil for presentation.
When corn is not in season, I cook frozen sweet corn kernels according to freezer package instructions, then let cool down before adding to the fritter mixture. Fresh sweet corn can also be used. Canned corn can be used but make sure to remove excess liquid before adding to mixture.
Calorie information does not include greek yogurt or sour cream.