Whisk together, in a bowl, the egg yolks (the yellow bit), lemon, and milk, with a touch of seasoning.
Add the flour, till you get a consistency like a thick batter, now add the zucchini, and corn then mix together well!
In a separate bowl whisk up the egg whites with a whisk or electric beater until stiff.
Gently fold the whites into the batter.
Heat some oil in a pan, if needed, and with a teaspoon dollop in small 50 cent rounds of the batter. They will only need a few minutes cooking on each side, and are ready when coloured golden brown (not Black) on both sides and puffy.