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Use a special grater to grate 1 carrot, 1 potato, and 1 zucchini into fine shreds.
In a large bowl, combine the grated carrot, potato, and zucchini. Crack 2 eggs into the bowl. Add 1 teaspoon of salt. Add 2 tablespoons of flour. Mix well until all ingredients are fully combined.
Heat a non-stick pan over medium heat and add a generous amount of olive oil. Spoon the vegetable batter into the pan to form small pancakes. Flatten the pancakes slightly with the back of the spoon. Cover the pan and fry for 4 minutes on each side until golden brown and crispy.
Remove the pancakes from the pan and place them on a paper towel to drain any excess oil. Serve hot and enjoy!
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