Peel and grate the potatoes, carrot, and zucchini.

Finely chop the onion.

Mince the garlic.

In a large bowl, mix the grated potatoes, carrot, zucchini, chopped onion, and minced garlic.

Add the flour and baking powder to the vegetable mixture and stir well.

In a separate bowl, beat the eggs with the milk.

Pour the egg mixture into the vegetable mixture and stir until well combined.

Season with salt and black pepper to taste.

If using, add the chopped fresh parsley and mix well.

Heat the olive oil or vegetable oil in a large skillet over medium heat.

Spoon a portion of the vegetable mixture into the skillet and flatten it with a spatula to form a pancake.

Cook each pancake for about 3-4 minutes on each side, or until golden brown and cooked through.

Repeat with the remaining vegetable mixture, adding more oil to the skillet as needed.

Serve the vegetable pancakes warm, with your favorite dipping sauce or a dollop of sour cream.