Grate the zucchini, potato, and carrot.

Sprinkle the grated vegetables with a bit of salt and let sit for a few minutes.

Squeeze out the excess juice from the grated zucchini, potato, and carrot.

In a large mixing bowl, beat the eggs.

Add 350 ml of milk to the eggs and mix well.

Add 150 g of flour and 5 g of baking powder to the mixture.

Mix well until the batter is smooth and there are no lumps.

Add the grated and squeezed zucchini, potato, and carrot to the batter.

Stir in the chopped green onion and parsley.

Season with additional salt to taste.

Heat a bit of vegetable oil in a frying pan over medium heat.

Pour a small amount of batter into the pan to form pancakes.

Cook until bubbles form on the surface and the edges start to look set, then flip and cook until golden brown on both sides.

Remove the pancakes from the pan and drain on paper towels to remove excess oil.

Serve hot and enjoy your meal!