Posted at: 09/13/2013 11:16 AM
| Updated at: 09/14/2013 9:32 AM
By: Amy Adamchick
“Fall Harvest Zucchini, Corn & Crab Pancakes with Avocado & Pepper Tzatziki Sauce"
Chef Instructor Maureen Clancy, F. Donald Myers Education Center & Culinary Arts Student Tommy Clancy, a senior at Saratoga High School
Avocado Pepper Tzatziki Sauce- Recipe: Makes 4 servings Ingredients
This Simple delicious sauce is made by adding all ingredients in a blender or food processor puree it until smooth, refrigerate until needed.
Zucchini Crab & Corn Pancakes -Makes 4 appetizer size servings
Method: For best results: Place the grated zucchini in colander. Sprinkle with salt and let stand for 30 minutes. Squeeze the zucchini to remove as much liquid as possible. This will prevent a runny batter.
1. In a medium sized bowl proceed to add all ingredients folding and stirring slightly. Once seasoned, gently fold in crabmeat. (Refrigerate batter 30 minutes)
2. Drop heaping tablespoons of the zucchini mixture into the hot oil, leaving enough room for the pancakes to spread as they cook. Fry until the pancakes are golden brown and cooked through, about 3 minutes per side. Keep others warm in an oven while you prepare the rest of the batter.