Zucchini Pancakes With Peanuts
Updated June 26, 2024
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons unsalted peanuts
- 2eggs, beaten
- 1tablespoon Shao-Hsing wine or dry sherry
- 2tablespoons soy sauce
- 1teaspoon sugar
- ½teaspoon kosher salt
- Pinch of white pepper
- ½cup all-purpose flour
- 1medium zucchini, cut across into thin slices, each slice cut across into thin strips
- 2teaspoons peanut oil
Nutritional analysis per serving (6 servings)
102 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 4 grams protein; 317 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To dry-roast the peanuts, heat a wok or heavy skillet over high heat for 30 seconds. Turn the heat very low. Add the nuts and spread in a single layer. Cook, stirring often with a spatula, until the nuts turn brown, about 12 minutes. Let cool. Place the peanuts between 2 sheets of waxed paper and coarsely crush with a rolling pin. Set aside.
- Step 2
In a medium bowl, whisk together the eggs, wine and soy sauce. Add the sugar, salt, pepper and flour and whisk until smooth. Stir in the zucchini and peanuts.
- Step 3
Heat the oil in a 10-inch nonstick skillet over medium-high heat. When hot, spoon in batter and spread it to the rim. Cook until browned on the bottom, about 3 minutes. Run a spatula under the edge of the pancake to loosen. Slide it out onto a large plate. Cover with another large plate, turn it over and slide the pancake back into the skillet and cook the other side until browned, another 1½ minutes. Cut into wedges and serve immediately.
Private Notes
Comments
I used salt, because it's not wet, and after squeezing out the zucchini, why would I want to add liquid? Chopped shallots very finely, and then added zuke, flour and egg. They're like latkes, only made of zukes. Not much effort to make a satisfying side dish for the evening before the day before a scary election. Served with pork and veg dumplings. I would make these again. Easy, peasy.
Not bad. Personal preference: I felt it was a bit 'bready'; I would eliminate flour and use 1 T potato starch. Also, I would shred zucchini in box grater - it helps release liquid better, IMHO. Also, good as a mix of zucchini and potatoes.
I used salt, because it's not wet, and after squeezing out the zucchini, why would I want to add liquid? Chopped shallots very finely, and then added zuke, flour and egg. They're like latkes, only made of zukes. Not much effort to make a satisfying side dish for the evening before the day before a scary election. Served with pork and veg dumplings. I would make these again. Easy, peasy.