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Grate the zucchini with the skin, and add 1 tsp of salt. Massage the zucchini and set it aside for 10 minutes.
After 10 minutes, squeeze out all the excess water.
Grate in carrot, add corn starch, and eggs, and season with salt and pepper.
Mix everything until a paste-like consistency.
In a pan, drizzle in a generous amount of oil, and turn the heat to medium. Add around 2 tablespoons of the zucchini mixture to make 1 pancake. Using the spoon, press down to flatten the pancake.
Pan-fry on each side for 2-3 minutes until crispy and golden brown.