Step 1

Cut ends of zucchini and coarsely grate. Place in a large bowl with 1/4 tsp salt. Allow to sit for 20 minutes.  After 20 minutes, place shredded zucchini in a kitchen towel and wring out excess water.

Step 2

Places shredded potato, zucchini, corn kernals, eggs, flour and 1/4 tsp salt in a large bowl. Mix until combined.

Step 3

Heat 2-3 Tbsp vegetable oil in a large saute pan over medium high heat.

Step 4

Form mixture into patties, size should be approximately 1/3 cup.

Step 5

Cook latkes until golden and crispy on first side, around 3-4 minutes. Flip and cook for another 2-3 minutes.

Step 6

Place onto a wire baking rack and add a pinch of salt immediately.

Step 7

To make the herb sour cream (or yogurt): combine sour cream, chopped herbs, lemon zest and 1/8 tsp salt. Combine and serve with hot latkes.

Step 8

Garnish with thinly sliced radishes if desired.