Southern Corn Zucchini Fritters Kissed With Basil

1 medium sized zucchini, coarsely grated
2 yellow squash, coarsely grated
2 cups corn kernels
2 large eggs
1 green onion, finely chopped
1/4 cup fresh basil, chopped
1/2 cups all-purpose flour
salt and black pepper to taste

Drain the moisture out of the grated zucchini and grated yellow squash by putting it in a large mesh colander and letting it sit over a bowl.  Take a big spoon and press down from time to time to help squeeze out the liquid.  Let the squash drain for at least 15 minutes before starting to make the fritters.
When ready to prepare, put the eggs in a large bowl and whisk until frothy.
Add the drained zucchini and yellow squash, and the remaining ingredients; mix together with a big spoon or spatula until combined.
In a large, deep skillet over medium heat, pour about 3 inches of high-heat oil.  Bring temperature up to about 350 degrees, or until it sizzles with a drop of water.
Form the fritters with about 2 tablespoons each of the mixture, rolling around gently to compress.  Drop fritters in the hot oil (don't overcrowd), and fry about 5 minutes or until golden brown, then turn and fry the other side until golden brown.
Remove as they brown to a paper towel covered cooling rack, salt generously.
Continue dropping in fritters and frying until they are all fried.
The basil adds a lot of flavor and goes well with any tomato-based dipping sauce.