In a large mixing bowl, combine the shredded carrots, zucchini, optional potato, finely chopped cabbage, and chopped green onions. Use a box grater for even shredding and to enhance texture. Squeeze the zucchini to remove excess moisture, ensuring your mixture remains crispy once cooked. Set this vegetable medley aside while you prepare the batter.

In a separate bowl, whisk together the large eggs, all-purpose flour, cornstarch, soy sauce, and sesame oil. Mix until you achieve a smooth batter, ensuring there are no lumps. This mixture will bind your crispy vegetable pancakes together and contribute to their delightful crunch. Once mixed, fold in the vibrant vegetable blend, making sure everything is evenly coated.

Place a large skillet over medium heat and add enough vegetable oil to cover the bottom, about 1/4 inch deep. Allow the oil to heat up, testing its readiness by dropping a small spoonful of batter into the pan; it should sizzle immediately. Maintaining the right temperature is key to achieving that golden, crispy exterior on your pancakes.

Using a spoon or measuring cup, scoop the vegetable batter into the hot skillet, gently flattening each scoop with the back of the spoon. Cook for 3-4 minutes, or until the bottoms turn golden brown and crispy. You'll see the edges become slightly firm as steam escapes, indicating they’re ready to flip.

Carefully flip each pancake with a spatula, allowing them to cook for an additional 3-4 minutes until the other side is equally golden and crispy. Keep an eye on them to avoid burning; if they brown too quickly, reduce the heat. Enjoy the mouthwatering aroma as they finish cooking!

Once cooked, transfer the crispy vegetable pancakes onto a plate lined with paper towels to absorb any excess oil. This step helps maintain their satisfying crunch. Serve these delicious pancakes warm alongside your prepared Asian dipping sauce for a delicious flavor contrast that complements the crispy texture beautifully.