ZUCCHINI PANCAKES
Provided by Molly O'Neill
Categories easy, quick, side dish
Time 25m
Yield Four to six servings
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : @context http, Calories 102, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 317 milligrams, Sugar 2 grams, TransFat 0 grams
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Scarlett Winslow
[email protected]These zucchini pancakes are my go-to recipe when I have a lot of zucchini on hand. They're easy to make, delicious, and a great way to use up extra vegetables.
Aduma Bethel
[email protected]I like to add a little bit of lemon zest to my zucchini pancakes. It gives them a bright and refreshing flavor.
Bathsheba Igbum
[email protected]These zucchini pancakes are so versatile. I've served them for breakfast, lunch, and dinner, and they're always a hit. They're also great for meal prep. I'll make a big batch on the weekend and then reheat them throughout the week.
Nojrul Mollah
[email protected]I use zucchini from my own garden to make these pancakes, and they're always the best. The fresh zucchini gives them a wonderful flavor and texture.
Neon
[email protected]My kids love these zucchini pancakes! They're always asking me to make them for breakfast or lunch. I love that they're getting a healthy dose of vegetables without even realizing it.
Naseer Nizami
[email protected]I love making these zucchini pancakes for breakfast on the weekends. They're a great way to start the day and they keep me feeling full and satisfied until lunchtime.
abishmaran
[email protected]I recently served these zucchini pancakes at a dinner party, and they were a huge success. My guests raved about how delicious and unique they were. I'll definitely be making them again for my next party.
Asim Semaab
[email protected]These zucchini pancakes are a lifesaver on busy weeknights. They're so quick and easy to make, and they're always a hit with my kids. I usually serve them with a side of eggs and bacon.
NORAH MUTUA
[email protected]I was looking for a healthier alternative to traditional pancakes, and these zucchini pancakes fit the bill perfectly. They're made with whole wheat flour and are packed with vegetables. Plus, they're incredibly delicious!
Catalina Stoica
[email protected]I've always been a fan of zucchini, and these pancakes are a great way to enjoy it. They're easy to make and packed with flavor. I especially love the crispy edges.
Amma amma Amma
[email protected]These zucchini pancakes were a delightful surprise! The combination of zucchini, herbs, and cheese created a savory and satisfying dish. I served them with a dollop of sour cream and a side of fresh fruit, and they were a hit with my family.