Grate the zucchini into a bowl. Toss with the salt and let sit for 10 minutes. Place the zucchini in a clean kitchen towel and squeeze out as much liquid as possible.

In a large bowl, combine the squeezed zucchini, corn kernels, flour, eggs, black pepper, and chopped parsley or cilantro. Stir until a thick batter forms.

Heat the cooking oil in a large skillet over medium-high heat until shimmering.

Drop spoonfuls of the batter into the hot skillet, using a spatula to flatten them slightly. Cook for 3-4 minutes per side until golden brown and crisp.

While the patties are cooking, mix the sour cream (or yogurt) and fresh dill in a small bowl to make the dip.

Transfer the cooked patties to a paper towel-lined plate to drain briefly. Serve warm, garnished with microgreens and a side of the creamy dill dip.