Place a Dutch oven or deep heavy skillet on the stove over medium heat. Add the oil - about 3-inches - and bring up to temperature - about 375°-F.
1 quart vegetable oil for frying
Peel (if you want) and grate the zucchini. Set it into a strainer in the sink and allow extra moisture to drain.
1 medium zucchini grated
Beat together the egg and milk into a large bowl.
1 egg, 1 cup milk
In another bowl, mix together the cornmeal, flour, onion powder, zucchini and cheese. Add the beaten egg mixture and stir gently. Let the mixture sit about 5 minutes before frying.
2 cups of white cornmeal mix, 3 tablespoons self-rising flour, ½ teaspoon onion powder, ½ cup cheddar cheese shredded, Kosher salt, black pepper
Meanwhile, line a baking sheet with paper towels and top with a cookie cooling rack. This will help the excess oil drip off so your fritters will stay crisp.
Using a small cookie scoop, drop about 1-inch balls into the hot oil. Take care not to splash, and be sure not to crowd the pan or the fritters won't crisp up.
Fry the fritters until golden brown on one side - about 3-5 minutes - before turning. Once golden all the way around, remove to the prepared cookie cooling rack and sprinkle immediately with kosher salt. Serve hot.
Kosher salt