Wash and trim the ends of the zucchini and carrot. Grate the zucchini and carrot using a food processor or a box grater. Thinly sliced the green onions.

In a mixing bowl, combine the julienned zucchini with 1 teaspoon of salt. Let it sit for about 10 minutes to draw out excess moisture. After 10 minutes, squeeze the zucchini and carrot to remove any remaining liquid using a clean kitchen towel, cheesecloth, or hand! This step prevents the pancakes from becoming soggy.

In a separate large bowl, add flour, chopped green onions, carrot, zucchini, eggs, salt and black pepper. Mix until you have a smooth batter.

Heat a large skillet over medium high heat and add vegetable oil.

Spoon the batter into the hot oil, spreading it to create even-sized pancakes. Depending on the size of your pan, you can cook multiple pancakes at once, but make sure they have enough space to flip easily. Cook until golden brown on both sides, about 2-3 minutes on each side.

Transfer the cooked pancakes to a plate lined with a paper towel to drain excess oil.

Serve hot with your favorite sauce. Enjoy!