Zucchini & Corn Cakes

I'm no chef, but I like to eat.  I'm trying to incorporate a healthier lifestyle with better eating habits but a mundane, put on repeat healthy menu isn't going to motivate me.  I'm a self proclaimed foodie and I need variety.  So I look for different things to whip up that are pleasing to my palate and my waistline.  Today's choice are these tasty little zucchini & corn cakes and yes, for breakfast!  Want to make them?  Here's how:

Ingredients: 
2 medium zucchini
1.5 teaspoons kosher salt, divided
3/4 cup sweet corn
1/4 cup diced green onion
1 large egg
freshly cracked black pepper
1/2 teaspoon baking powder
1/2 cup flour
2-3 tablespoons olive oil
1/2 cup thick Greek yogurt
1 tablespoon of salsa of your choice

Trim the ends off the zucchini, and then grate them using the shredding disc of a food processor, or the largest holes of a box grater.  Move the grated zucchini to a large bowl, and stir in 1 teaspoon of the kosher salt. Leave the bowl alone for 10 minutes. After 10 minutes, the zucchini should have given off some water. You want the zucchini as dry as possible before cooking. You can: drain the zucchini in a colander (using the back of a spoon to push out the water), or wrap it in cheesecloth, or paper towel.   Either way, when the zucchini is as dry as you can get it, wipe out the large bowl, and move the zucchini back into it.

Add corn and onion to the mixing bowl.  Crack the egg into the bowl, followed by several cracks of freshly grated black pepper and the remaining 1/2 teaspoon kosher salt. Use a spatula to fold everything together.      
In a separate small bowl, whisk together the baking powder with the flour. Then use your spatula to fold the dry ingredients evenly into the zucchini mix.
   
Heat the oven to 200F.

Heat the olive oil in a cast iron (or very heavy) pan. Turn the heat to medium high, and let the oil warm up.

Meanwhile, form the zucchini mix into patties, about 2-3 inches in diameter. Cook the patties for 3-5 minutes per side, until they’re crisp and browned on both sides. As soon as the fritters are cooked, move them to a baking sheet and into the oven, just to keep them warm until serving.

In a small bowl, stir the salsa into the Greek yogurt. Serve alongside the fritters.

(These fritters can be made up to 2 days in advance. If you are making them ahead, don’t bother moving them to a 200F oven after cooking. Allow them to cool on a plate, wrap well in plastic, and move to the fridge. To reheat, lay the fritters on a baking sheet, and cook for 10 minutes in a 350F oven.)