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Shred the carrot and zucchini using a grater or food processor. Cut the onion into thin strips. Set all vegetables aside in a mixing bowl.
Mix the Ingredients:
Add the flour to the bowl with the shredded vegetables and mix well to combine. Crack in the eggs, then stir until everything is evenly mixed. Season with salt and pepper to taste.
Cook the Pancakes:
Heat the olive oil in a frying pan over medium heat. Once hot, drop spoonfuls of the vegetable mixture into the pan, gently flattening them with the back of the spoon to form pancakes.
Fry Until Golden:
Cook each pancake for about 3-4 minutes per side, or until golden brown and crispy. Flip carefully to ensure both sides cook evenly.
Serve:
Once cooked, remove the pancakes from the pan and place them on a plate lined with paper towels to absorb excess oil. Serve warm with your favorite dipping sauce, or enjoy as is!
Serving and Storage Tips:
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