In a large bowl, combine shredded zucchini, corn, chickpea flour, garlic, cumin, oregano, salt & pepper
Stir together until well combined. Allow to sit for at least 5 minutes.
Warm a large non-stick skillet over medium heat.
Grease with preferred cooking oil then scoop out 1 cup of the zucchini mixture at a time into the skillet.
Cook for about 3-5 minutes on each side, until light golden brown.
serve warm with chatny, sauce or any dip
