In a large bowl, combine the shredded cabbage, shredded zucchini, shredded carrot, grated onion, and shredded potatoes. Using clean hands or a clean kitchen towel, squeeze the mixture firmly to remove as much excess water as possible. This helps your pancakes stay crisp and prevents sogginess.

Add salt and black pepper to taste to the squeezed vegetables. Crack in the egg and sprinkle over the cornstarch. Mix everything very well to ensure the vegetables are evenly coated and the mixture holds together. I like to mix thoroughly with my hands—it helps everything bind and feel when the mixture is ready to form patties.

Heat a generous amount of oil in a pan over medium heat. Take about 3 tablespoons of the vegetable mixture in your hands and shape it into a patty. Place it gently into the hot pan and flatten it slightly with a spatula. Cook each pancake for 3-4 minutes per side, or until golden brown and crispy. Work in batches if needed, adding more oil if the pan gets dry.

Serve the crispy vegetable pancakes hot, straight from the pan. To reheat and make them extra crispy, you can air fry the pancakes at 380°F for 3 minutes. I love to enjoy these with ketchup, Japanese mayo, or a sprinkle of shredded seaweed for added flavor.