Zucchini Corn Cakes

We haven't posted any recipes in awhile (we have been a tad busy these past 6 months). These Zucchini Corn cakes are amazing, we belong to local farm co-op and always get a ton of zucchini. Our recipe is adapted from a Wegman's recipe. Nana does get the credit for introducing us to these delicious cakes.

Zucchini Corn Cakes
Ingredients:
3 medium (1 1/2 lbs) zucchini, cored, seeded, shredded (about 5 cups)
1 tsp salt
2 ears of corn, shucked, kernels removed (about 2 cups) - we have used fresh, frozen, and canned - all three options work - canned corn is definitely the easiest.
2 green onions, trimmed, chopped - we have used yellow onion and leaks as well
2 Tbsp chopped fresh oregano - dry oregano use 1 Tbsp.
1 cup Tempura Batter Mix (or 1 1/2 cups Bisquick)
1/2 tsp pepper
2 Large Eggs
1/2 cup of parmesan cheese (optional)
3-4 Tbsp Vegetable Oil, divided
Sour cream for serving

Hardware:
Food processor or box grater
Cast iron skillet is ideal for browning, but any stainless skillet will work.
Baking Sheet

Core, de-seed, and slice your three zucchini:
We use our food processor with the shredding attachment, a box grater can do the job as well.
To remove the excess water, place shredded zucchini in a colander, sprinkle on salt, and stir. Depending on much time you have there are 2 options for straining the excess water. You can place the colander in a bowl, put a paper plate over the zucchini and apply a weight (cans work well) over the paper plate. Place in the fridge and wait about an hour and the water will drain out. If you are short on time, use your hands to squeeze out the excess water.
After the water is drained combine the eggs, oregano, pepper, tempura batter.
Then add the onion, corn, and zucchini, (cheese can be added) and mix together.
Heat 1 Tbsp of vegetable oil in large skillet on MEDIUM until oil faintly smokes. Turn oven to 'warm' setting. Drop 1/2 cup batter onto skillet and form 3 to 4-inch cake with back of spoon. Cook about 3 min on first side, until golden-brown. Turn over; cook 2 min. Transfer to baking sheet and place in oven to keep warm while making the additional cakes. Add 1 Tbsp oil before each new batch of cakes.

Top with sour cream and ENJOY!