Lingkan Reang
Cut zucchini into matchsticks, salt, and let sit for 10 minutes to release liquid.
Squeeze out the liquid, reserving it, and set zucchini aside.
Mix reserved liquid with egg and pancake mix (or flour) to form a batter.
Combine batter with zucchini, onion, and chili peppers. Add water if too stiff.
Heat oil in a skillet, then cook batter into thin pancakes until golden brown on both sides.
Serve hot with dipping sauce.