Topic: RC: Zucchini Pancake 
Author: David Loble 
Date: Sat Mar 24 21:33:32 2001 
2T unsalted peanuts  
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.