Begin with the fritters. Grate your zucchini and place it into a colander set over a bowl. Add the salt and massage it into the zucchini with your fingers. Allow the zucchini to sit as the excess liquid drains into the bowl. Squeeze out the excess liquid until very dry.
Add the grated onion, garlic, corn, cornmeal, oat flour, oat milk, ACV, eggs, melted butter, and the grated zucchini into a bowl. Mix well until a homogenous mixture forms.
Heat a cast-iron or nonstick skillet over medium heat. Add enough oil to fully coat the bottom of the pan.
Drop ¼ cup spoonfuls of batter into the hot oil. Depending on the size of your pan, you may only fit 2-4 fritters per batch.
Cook 2-3 minutes per side and flip once golden brown. Once both sides are brown, remove the fritters to a paper towel-lined plate. Repeat with the rest of the batter.
For the tomato sauce, add your tomatoes, garlic, parsley, olive oil, salt, and pepper to a bowl. Stir well.
Serve the fritters alongside the fresh tomato sauce. Enjoy!