Begin by shredding and grating your cabbage, zucchini, carrot, onion, and potatoes. Squeeze out excess moisture, especially from cabbage and zucchini.

In a bowl, combine prepared veggies with salt, pepper, and cornstarch. Add an egg and mix thoroughly.

Heat oil in a skillet over medium heat. Scoop about 3 tablespoons of the mixture for each pancake and place in the skillet, flattening them slightly.

Fry pancakes for 3-4 minutes on each side until golden-brown. Flip carefully to retain shape.

Transfer cooked pancakes to a paper towel-lined plate to absorb excess oil. Serve warm with dipping sauces.