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Zucchini Pancake
2 eggs 1T dry sherry or Shao-Hsing wine 2T tamari 1t sugar 1/2t kosher salt (I would omit next time) pinch of white pepper 1/2C all-purpose flour 1 medium zucchini, cut into appprox. 1/16"x1/16"x1" julienne 2t peanut oil (approx) Dry roast the peanuts in a heavy skillet until they turn
brown. Turn frequently. Let cool. Place between 2 sheets of waxed paper
and coarsely crush with rolling pin. (Don''t use a food processor.) Set
aside. Into a blender put everything else except the zucchini and oil.
Mix until homogenous. This can be done hours ahead of time, then covered
and refrigerated. When ready to cook stir in the peanuts and vegetable.
Heat the oil in a 10" skillet on medium-high heat. When hot pour
or spoon in the batter and spread to the rim. Cook about 3 minutes, until
brown. Place a plate over the skillet and invert. Slide the pancake back
into the pan and finish cooking, about 1 - 2 minutes. Cut into wedges
and serve immediately. |
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