If using zucchini or potatoes, place them in the center of a thin dish towel. Roll up the towel and squeeze out the juice. Refrigerate or freeze the liquid for broth.
Place the vegetables in a large bowl and fluff with a fork. Stir in the bread crumbs, eggs, salt, and pepper to taste and combine well.
Heat a large skillet over medium heat and add enough oil to coat it.
For each pancake, drop 1/4 cup of the batter into the hot pan. With a spatula, flatten it down so it’s about 1/4 inch thick. Flip after the bottom has browned, about 5 minutes. Remove from the pan once the other side has also browned, another 3 to 5 minutes.
Add more oil to the pan as necessary and continue cooking the pancakes. Keep them warm in the oven all together, or serve individually at once.