In a large mixing bowl, combine all-purpose flour, cold water, a large egg, salt, and black pepper. Whisk for about 2–3 minutes until smooth and lump-free.

Gently fold in the chopped green onions, julienned carrot, and zucchini into the prepared batter, ensuring an even distribution.

In a large non-stick skillet, pour enough vegetable oil to cover the bottom by about 1/4 inch. Heat over medium heat for approximately 2–3 minutes.

Pour about one cup of the batter mixture into the skillet, forming a circle. Cook for about 2–3 minutes until the edges are golden brown, then flip and cook for another 2–3 minutes.

Continue cooking the remaining batter, adding more vegetable oil as needed to maintain crispiness.

Serve immediately while hot and crispy, paired with a soy-based dipping sauce or pickled vegetables.