Line a colander with cheesecloth and set over a bowl. Mix the grated zucchini with 1/2 teaspoon of the kosher salt and place in the cheesecloth lined sieve. Let stand 10 minutes then squeeze excess liquid.

While the zucchini sits, whisk the flour, cornmeal, baking soda, remaining 1/2 teaspoon salt and pepper in a small bowl and set aside.

Whisk the buttermilk and egg together in a medium bowl. Place the zucchini, corn and scallion in the bowl with the buttermilk and egg mixture and stir until incorporated.

Add the flour mixture to the wet ingredients, stirring just until combined.

Heat 1-2 tablespoons oil in a skillet over medium heat. Cook the fritters in batches (about 3 or 4 at a time) for 2-3 minutes per side or until golden brown, adding more oil if the pan becomes dry. If the pan becomes too hot, reduce the heat to medium low.

Place the cooked fritters on a plate and cover loosely with foil to keep warm. Cook the remaining fritters, adding oil and adjusting the temperature as needed.

Place the yogurt in a small bowl. Add the jalapeño, cilantro, lime juice, lime zest and salt to taste.

Serve with the warm fritters and enjoy!