Add the zucchini to a mixing bowl together with ½ tbsp salt, stir together, and set aside for 10 minutes.
Meanwhile, cook the red lentils for 10 minutes, until soft but not mushy. Drain and rinse when done.
Transfer the zucchini to a clean kitchen towel and squeeze out as much liquid as possible.
Add the zucchini, cooked red lentils, sweetcorn, red onion, garlic, buckwheat flour, nutritional yeast, cumin, paprika and the rest of the salt to a large mixing bowl. Stir together thoroughly.
Heat the olive oil in a frying pan over a medium-high heat. Use slightly damp hands to form fritter shapes, flattening them down on the pan using a spatula. Cook in batches for around 3-4 minutes on each side, until golden and cooked through.
To bake, preheat an oven to 180 degrees Cc (350 F) and line a baking tray with parchment paper. Arrange the fritters over the baking tray and bake for 20 minutes, until crispy.
You can keep these fritters in an airtight container for up to 5 days, reheating either in the toaster, the microwave, or a frying pan with a little bit of olive oil.
To freeze zucchini fritters, cook them completely, then transfer to a ziplock bag or a freezer-friendly container for up to 2 months. To reheat, firstly let them thaw fully in the fridge, then place in the oven and bake at 180 degrees C (350 F) for 10-15 minutes.