Grate zucchini and potatoes into a bowl. Remember to squeeze out excess moisture to ensure your pancakes are not soggy.

In a separate container, mix eggs with milk until well combined.

Add flour, salt, and vegetable oil to the egg mixture, creating a smooth batter.

Incorporate the grated zucchini and potatoes into the batter, ensuring an even distribution of ingredients.

Heat a frying pan over medium heat and add a little oil.

Spoon the batter onto the pan to form pancakes. Cook until golden brown on both sides, flipping halfway through for even cooking.

Mix sour cream with finely chopped green onions and dill to create a flavorful filling.

Spread the filling over the zucchini pancakes.

Roll the pancakes into tubes for an elegant presentation. Serve immediately and enjoy the burst of flavors with every bite.