Zucchini Pancakes
1. Thinly julienne the zucchini and place in a bowl.  Add salt and mix.  Let sit for 15 minutes.  Do not drain the zucchini. Add flour to the bowl and combine. The batter should be thick but not dry.  It should slowly plop down when lifted.  If the batter seems too dry, add water one tablespoon at a time.  If it is too similar in consistency to a regular pancake batter, add more flour one tablespoon at a time.

2. Heat a skillet at medium low.  Add vegetable oil.  When ready, spoon batter into skillet.  Each pancake should be around 2 to 2 1/2 inch in diameter.  Cook for a few minutes on each side until set and only slightly golden.

Dipping Sauce 
1. Mix soy sauce and vinegar in a small dish and serve.