Chef and the Farmer 餐厅主厨兼老板 Vivian Howard 分享了一道创意食谱，巧妙地利用秋葵的天然粘液作为粘合剂，制作松软的夏季蔬菜葱油饼 [1]。
该食谱的核心在于盐的妙用——盐会渗出西葫芦的水分，同时激活秋葵的粘液，将各种蔬菜粘合在一起 [1]。食材包括1杯秋葵中段、½杯新鲜玉米、¼杯西葫芦或栉瓜，以及3汤匙切碎的小葱 [1]。
面糊由2汤匙玉米粉、2汤匙普通面粉、2汤匙酪乳、1个鸡蛋和¼茶匙辣酱混合而成 [1]。烹饪时在10至12英寸平底锅中用中火煎炸，每面煎至出现金黄或栗色斑点即可 [1]。这份食谱出自 Vivian Howard 的著作《Deep Run Roots》[1]。
Chef Vivian Howard shares a recipe that harnesses okra's mucilaginous properties to bind summer vegetables into delicate pancakes [1]. The dish, featured in Howard's cookbook Deep Run Roots, combines one cup of okra segments with half a cup of fresh corn, a quarter cup of zucchini or summer squash, and three tablespoons of chopped scallions [1].
The technique relies on salt to draw moisture from the zucchini, which then activates the okra's natural slime and binds the vegetables together [1]. The vegetable mixture is combined with a simple batter made from two tablespoons of cornmeal, two tablespoons of all-purpose flour, two tablespoons of buttermilk, one egg, and a quarter teaspoon of hot sauce [1].
The pancakes are pan-fried over medium heat in a 10- to 12-inch skillet until each side develops golden or chestnut-colored spots [1]. Howard is the chef and owner of Chef and the Farmer restaurant [1].