Thanks to CSA member Syneva:

2 zucchini, 1 finely chopped and 1 grated
1 small onion, chopped or 1/2 cup green onion
3 eggs, beaten
1/2 cup grated sharp cheddar cheese
1 cup all-purpose flour
1 cup cornmeal
3 cloves garlic finely minced
1/2 tsp. garlic salt
1/4 tsp. salt
pepper to taste
2 tsp. cumin
1/2 tsp. paprika
1/2 tsp. smoked paprika
1/2 tsp. onion powder
1/2 cup fresh basil chopped (you could also try cilantro)
vegetable oil for frying

In a large bowl, mix together the zucchini, onion, eggs, chesse, all spices, adding in flour and cornmeal last.

Heat about 1 Tablespoon of vegetable oil in a large skillet over medium heat.  Drop 1/4 cupfuls of the batter into the skillet, and flatten slightly with the back of a spatula.  Turn fritters over when the center appears dry.  Cook on the other side until golden brown.  Set aside and keep warm.  Add more oil to skillet as needed, and continue with remaining batter.  It is essential that all fritters are cooked immediately after stirring in flour or the batter will get glutinous.