Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture. Set aside.
In a large mixing bowl, combine the cornmeal, flour, baking powder, salt, black pepper, garlic powder, onion powder, and cayenne pepper. Mix well.
In a separate bowl, whisk together the egg and buttermilk until well combined.
Add the squeezed zucchini to the wet ingredients and stir to combine.
Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix; the batter should be slightly lumpy.
In a deep skillet or heavy pot, heat about 2 inches of vegetable oil over medium heat until it reaches 350°F.
Using a tablespoon or small ice cream scoop, carefully drop spoonfuls of batter into the hot oil. Fry in batches, being careful not to overcrowd the pan.
Cook for 3-4 minutes on each side or until golden brown. Remove with a slotted spoon and drain on paper towels.
Serve warm with your favorite dipping sauce.