In a large bowl, combine the shredded zucchini, shredded carrot, shredded cabbage, and green onions (if using).
Squeeze out excess moisture from the vegetables using a clean kitchen towel or paper towels.
Mix the Batter:
Add the flour, beaten egg, salt, and pepper to the vegetable mixture. Stir until well combined.
Fry the Pancakes:
Heat oil in a frying pan over medium heat.
Drop spoonfuls of the vegetable mixture into the hot oil, flattening them slightly to form pancakes.
Fry for about 3-4 minutes on each side, or until golden brown and crispy. Remove and place on a paper towel to drain excess oil.
Make the Asian Dipping Sauce:
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey (if using), and grated ginger (if using). Adjust the flavors to your liking.
Serve:
Serve the crispy vegetable pancakes warm with the Asian dipping sauce on the side. Garnish with sesame seeds and chopped green onions if desired.

Crispy Vegetable Pancakes with Asian Dipping Sauce Recipe
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