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.
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