Zucchini Pancakes Zucchini – or summer squash – is one of my favorite summer foods. It’s so versatile in cooking, it pairs so well with any protein, it’s great pickled, it moves very easily between savory and sweet. But without adding it to other foods or using it as a side, squash and zucchini can be prepared in many forms on its own. Stuffed zucchini is probably the most popular, it’s sliced into rings, hollowed out and stuffed with pork or chicken then baked or fried, topped with cheese and it’s a perfect appetizer or even entrée. CHEF NATASHA POGREBINSKY Green zucchini is often the largest, and its texture is most firm compared to other squash, which makes it ideal for baking into breads or making zucchini fries. But other squash like yellow or striped green zucchini have a softer flesh and slightly sweeter flavor. Yellow and striped zucchini are perfect for making spreads and pate, roasted caviars, and tapenades. This season I see a lot of beautiful zucchini and squash in the farmer’s markets. Try this easy and delicious recipe. Zucchini pancakes can be premade and then used as sides, appetizers, or try it instead of a veggie burger. Chef Natasha Pogrebinsky Executive Chef and Owner of Bear Restaurant 12-14 31st Ave., LIC www.bearnyc.com www.ChefNatasha.com Ingredients: 2 lbs green zucchini – grated 1 large whole egg 3 tablespoons of flour, extra flour for frying 1 cup of gruyere cheese 1 scallion – diced 1 teaspoon of water Salt and pepper to season 1 tablespoon vegetable oil Extra virgin olive oil for plating Fresh dill or parsley for garnish Directions: 1) Fold all the ingredients together in a mixing bowl. Work it lightly with your hand until it starts to clump. 2) Form into burger size patties, heat up a large frying pan with oil on medium heat. 3) Gently place the patties in the oil and fry until lightly brown on both sides, about five minutes per side. 4) Can be served hot or cold. Serve in a sandwich, wrap, or as an appetizer with sour crème and fresh herbs. Enjoy! ■CHEF'S CORNER The Summer Squash
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