Grate zucchini and then squeeze to remove excess liquid. Place squeezed zucchini in a bowl with corn and finely chopped mint and coriander.
Whisk eggs in a separate bowl and add to the zucchini mix with almond meal and the zest of the lime. Mix well.
Lightly grease a non-stick pan and heat on high. Once heated turn to a low heat and spoon in the mixture making 4 fritters from the mixture. Cook for 5 minutes each side or until browned and cooked through.
To make the chilli guacamole, peel the avocado and squeeze in the juice of the lime. Add in chilli flakes and mash until smooth. Serve with cooked fritters.