Zucchini Pancakes

Directions

1. 1
   To dry-roast the peanuts, heat a wok or heavy skillet over high heat for 30 seconds.
2. 2
   Turn the heat very low.
3. 3
   Add the nuts and spread in a single layer.
4. 4
   Cook, stirring often with a spatula, until the nuts turn brown, about 12 minutes.
5. 5
   Let cool.
6. 6
   Place the peanuts between 2 sheets of waxed paper and coarsely crush with a rolling pin.
7. 7
   Set aside.
8. 8
   In a medium bowl, whisk together the eggs, wine and soy sauce.
9. 9
   Add the sugar, salt, pepper and flour and whisk until smooth.
10. 10
    Stir in the zucchini and peanuts.
11. 11
    Heat the oil in a 10-inch nonstick skillet over medium-high heat.
12. 12
    When hot, spoon in batter and spread it to the rim.
13. 13
    Cook until browned on the bottom, about 3 minutes.
14. 14
    Run a spatula under the edge of the pancake to loosen.
15. 15
    Slide it out onto a large plate.
16. 16
    Cover with another large plate, turn it over and slide the pancake back into the skillet and cook the other side until browned, another 1 1/2 minutes.
17. 17
    Cut into wedges and serve immediately.