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Thinly slice the zucchini, carrot, potatoes, and onion.
Sprinkle salt over the sliced vegetables, mix, and let them sit for 20-30 minutes to draw out moisture. Squeeze out the excess water.
Add starch powder to the drained vegetables and mix everything together.
Heat oil in a pan over medium-high heat. Spread the vegetable mixture thinly and cook until golden brown.
While the pancake is cooking, prepare the dipping sauce by mixing all the sauce ingredients in a small bowl.
Serve the freshly cooked pancake with the dipping sauce.
Nutrition data is AI-estimated and may not be fully accurate.
This recipe was created by analyzing the video with AI. For full details, please refer to the original video.