Flour-Free Zucchini Vegetable Pancake

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.