Prep the Vegetables: Grate the zucchini and potato into a large mixing bowl. Use a clean kitchen towel to squeeze out excess moisture from the zucchini to ensure your pancakes are crispy.

Mix the Batter: Add the eggs, milk, flour, baking powder, chopped spring onion, parsley, crumbled bacon (if using), and a pinch of salt to the grated veggies. Stir until well combined and forms a thick batter.

Heat the Pan: In a frying pan, heat about 2 tablespoons of sunflower oil over medium heat. You want the oil hot enough that a drop of batter sizzles when added.

Fry the Pancakes: Using a spoon, drop portions of the batter into the hot oil to form pancakes. Flatten them slightly with the back of the spoon. Fry for about 3-4 minutes on each side, or until golden brown and crispy.

Serve Warm: Transfer the pancakes to a paper towel-lined plate to drain excess oil. Serve them hot with your favorite sauce or garnish such as sour cream, yogurt, or a simple squeeze of lemon juice. Enjoy!