Place shredded zucchini in a strainer and coat with 1/4 tsp of sea salt.
Let it sit for 10 minutes and then squeeze the excess water out of the zucchini shreds with your hands.
Place zucchini in a large mixing bowl with corn, bell pepper, shallot, all-purpose flour, corn meal, nutritional yeast, and 1/4 teaspoon of sea salt, ground pepper, paprika and nutmeg. Stir to combine well. Stir in non-dairy milk and combine into a thick batter.
Heat a non-stick pan to medium hear with 3 tbsp of vegetable oil.
Use a small scoop of batter for each fritter and shape into a patty with our hands.
Place 2-3 fritters in the pan at a time and fry 1 1/2 - 2 minutes per side, until golden brown on the outside.
Add another 2 tbsp of oil to the pan once you've fried about 9 fritters, or the oil has evaporated.
Fritters can be kept warm in a 300 degree oven.