Zucchini Pancakes

2 tablespoons unsalted peanuts
2 eggs, beaten
1 tablespoon Shao-Hsing wine or dry sherry
2 tablespoons soy sauce
1 teaspoon sugar
½ teaspoon kosher salt
Pinch of white pepper
½ cup all-purpose flour
1 medium zucchini, cut across into thin slices, each slice cut across into thin strips
2 teaspoons peanut oil

Nutritional Information
- Nutritional analysis per serving (4 servings)
  158 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 7 grams protein; 93 milligrams cholesterol; 770 milligrams sodium

Four to six servings

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.
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.
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 1 1/2 minutes. Cut into wedges and serve immediately.

About 30 minutes