Mom's Zucchini Pancake

Steps

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1. 1
   Peel the zucchini and slice it thinly. Peel the onion and potato, then slice them thinly as well, keeping the thickness consistent.
   ▶ ≈0:48
2. 2
   Place all the sliced vegetables in a bowl. Add salt (about 1 teaspoon) and black pepper if desired. Mix well and let rest for about a minute to allow the vegetables to release their moisture.
   ▶ ≈1:23
3. 3
   Mix potato starch and flour in a 2:1 ratio (2 tablespoons starch to 1 tablespoon flour). Be careful not to add too much flour—the goal is to keep the vegetable flavor prominent. Fold the flour mixture into the vegetables until just combined.
   ▶ ≈2:29
4. 4
   Heat oil in a skillet over medium heat. Pour the vegetable mixture into the pan and gently press it into an even pancake shape, spreading it out uniformly.
   ▶ ≈3:16
5. 5
   Pan-fry for about 2 minutes until the bottom is golden brown. Flip and cook the other side until the vegetables are evenly heated through and both sides are nicely golden.
   ▶ ≈4:04
6. 6
   Make the dipping sauce by combining soy sauce, vinegar, water, and a little sugar if desired.
   ▶ ≈5:00
7. 7
   Remove the cooked pancake from the skillet, cut into portions, and serve with the dipping sauce.
   ▶ ≈5:12