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This recipe was created by analyzing the video with AI. For full details, please refer to the original video.
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.
