In a large mixing bowl, combine the shredded carrots, zucchini, potato (if using), finely chopped cabbage, and chopped green onions. Mix well.

In a separate bowl, whisk together the eggs, flour, cornstarch, soy sauce, sesame oil, salt, and pepper until smooth.

Gently fold the egg mixture into the bowl with the vegetables.

In a large skillet, heat about 1/4 inch of vegetable oil over medium heat.

Drop spoonfuls of the vegetable mixture into the hot oil, flattening each spoonful with a spatula.

Fry each side for about 3–4 minutes or until golden brown and crispy.

Carefully remove the pancakes from the skillet and place on paper towels to drain excess oil.

Serve warm alongside the dipping sauce.