Six years old.

When I was young, around six years-old, I discovered zucchini pancakes. My Mom, trying to feed a family on the budget of their newly opened small business, was not about to let summer's over-abundance of these long green squash go to waste.

Zucchini season began with the squash sliced, steamed, and tossed with a little butter. Once we were bored with that Mom would bread thick slices with crumbs and fry them in olive oil. Then it was on to grated zucchini for sweet, quick breads and pizza, using zucchini tossed with egg and cheese for the crust.

Mom's best discovery, though, was the zucchini pancake. She would twist the grated zucchini in a towel to wring out the water, and bind it with eggs, cheese and corn starch. And Mom served them with real maple syrup. Even on a budget some things in New England aren't negotiable.

Six years ago, on the last Saturday in July, I gave my first live cooking demonstration. I set up on a patch of dirt, without a tent, in front of Washington, DC's historic Eastern Market. That first menu included a quick cherry tomato sauce, zucchini and corn with orzo and my Mom's zucchini pancakes.

This was my 3rd or fourth demo, and that is my Mom.

This Saturday, to celebrate the sixth anniversary of that first demo - and what would turn out to be the launch of a new adventure in life and my full-time vocation - I am paying a little homage to my Mom, and to that first demo, by serving up zucchini pancakes, now mixed with corn and topped with a cilantro crema.

While the six year-old me would disapprove of losing the maple syrup, I think he'd like the corn - and the career choice. As I am often told, Storyteller, Cook and Author is a pretty cool job.

Zucchini And Corn Pancakes with Cilantro Crema

Serves 6

Zucchini and corn pancakes - think latkes - are sweet and savory, crisp on the outside and creamy inside. The refreshing cilantro crema perfectly balances the warm, summery flavors of the pancakes.

Ingredients:

• 4 cups grated zucchini, about 2 medium

• 2 ears corn, kernels removed

• 1 egg, lightly whisked

• 2 tbs fresh basil, finely chopped

• 2 cloves garlic, minced

• 1 cup Parmesan cheese, freshly grated

• 1/4 tsp Spanish paprika*

• 1/4 tsp cayenne pepper

• 1/4 cup corn starch

• 3-4 tbs olive oil

• Cream

*Spanish paprika has a wonderful smoky flavor. You can substitute Hungarian paprika.

Cilantro Crema:

• 1 cup créme fraîche

• 2 tbs cream or buttermilk

• 2 cloves garlic

• 1/2 cup chopped cilantro

Directions:

• Prepare zucchini: Place grated zucchini in colander, sprinkle with 1 tsp salt and leave for 15-20 minutes to drain. Wrap zucchini in a tea towel and squeeze out as much water as you can.

• Make pancake batter: Place zucchini in large bowl with corn, egg, basil, garlic, parmesan, paprika, pepper and potato starch. Mix. If the batter is too dry, add a tablespoon or two of cream.

• Make crema: place crème fraîche, cream, garlic and cilantro in a food processor. Process until smooth. Season with salt and pepper.

• Cook pancakes: Cook over medium-low heat in 1/4 cup pancakes, turning once. The low heat allows the outsides to get crispy and brown, while the centers remain creamy.

• Serve pancakes with cilantro crema and, if desired, a drizzle of honey over the top.

TIP: When first mixing the batter leave it a little dry. The zucchini will release some water while you make the crema.