Prepare Vegetables: Grate zucchini and carrots, then place them in a clean kitchen towel and squeeze out excess moisture. Thinly slice green onions.

Make Batter: In a large mixing bowl, combine all-purpose flour, cornstarch or potato starch, garlic powder, salt, and cold water. Mix until smooth. The consistency should be similar to pancake batter.

Add Vegetables to Batter: Add the grated zucchini, sliced green onions, and grated carrots to the batter. Mix well to ensure even distribution of vegetables.

Heat Oil: Heat a non-stick skillet or pan over medium heat. Add enough avocado oil or neutral oil to coat the bottom of the pan.

Cook Pancakes: Spoon the vegetable batter onto the hot pan, spreading it evenly to form a pancake shape. Cook until the edges become crispy and golden brown.

Flip and Cook: Carefully flip the pancake to cook the other side until it’s crispy and cooked through. Add more oil if necessary for a crispy texture.

Repeat: Repeat the process with the remaining batter, adjusting the heat and adding oil as needed.

Make Dipping Sauce: In a small bowl, mix together low-sodium soy sauce, minced garlic, rice wine vinegar, maple syrup, water, sesame seeds, sesame oil, and chopped green onions to create the dipping sauce.

Serve: Once the pancakes are cooked, cut them into wedges and serve hot with the dipping sauce.

Enjoy: Enjoy your delicious Korean Vegetable Pancakes as a delightful appetizer or side dish. The combination of crispy edges and savory vegetables, paired with the flavorful dipping sauce, makes for a tasty treat!