Prepare the vegetables

• Cut the scallions into lengths, julienne the carrot and zucchini and thinly slice the onion.

Make the batter

• Whisk the flour, potato starch, salt and cold water in a bowl until smooth.
• Add the vegetables and toss until evenly coated.

Fry the pancake

• Heat the oil in a frying pan over medium heat.
• Spread the batter into a thin, even layer and press it down.
• Fry until the bottom is golden and crisp, then flip and cook the other side.

Make the dipping sauce

• Mix the soy sauce, rice vinegar, sesame oil and sesame seeds in a small bowl.

Serve

• Cut the pancake into pieces and serve with the dipping sauce.