Drain can of corn kernels into a sieve and rinse under cold water. Set aside.
Grate the zucchini.
Crack eggs into a bowl. Whisk with a fork.
Add all ingredients except olive oil into a large bowl and mix until combined.
Heat olive oil in a frypan over medium-high heat. Pour ¼ cup of the mixture into the pan at a time to form a fritter.
Fry on each side for 2 minutes or until brown. Repeat with remaining mixture.
Serve with a dollop of Greek yoghurt.