Coarsely shred zucchini, drain on several layers of paper towels, patting dry with more paper towels.
In a large bowl, stir together eggs, cheese, flour, red onions, peppers, cumin seeds, oregano, pinch of salt and pepper. Stir in zucchini and corn.
In a large skillet, heat 3 tablespoons of the oil to medium heat/high heat. Drop by 1/4 cup full into hot skillet, and slightly flatten. Cook for about 2 minutes per side or until golden brown. Drain onto paper towels. Keep warm in oven at 250ºF. Serve with tomatillo salsa.
Directions for the Tomatillo Cilantro Salsa:
Combine the tomatillos, jalapeño and onion in a glass, microwave-safe bowl. Add 2 tablespoons of water, cover with paper towels and microwave for 6 to 7 minutes. Remove from microwave, transfer to blender, add the cilantro, lime juice and 2 teaspoons salt, blend until smooth. Taste for salt, serve warm or at room temperature.