Zucchini and Corn Tortitas with Salsa-Cilantro Sauce

By cmschnettler

Ingredients

• For the tortitas:
• 1 large zucchini (8 ounces)
• 2 eggs, lightly beaten
• 1 1/2 cups shredded Chihauhau, asadero or Monterey Jack cheese
• 2/3 cup all-purpose flour
• 1/3 cup chopped green onions
• 2 teaspoons cumin seeds, crushed
• 1 teaspoon dried Mexican oregano or regular dried oregano, crushed
• 1/2 teaspoon salt
• 1 cup fresh or frozen whole kernal corn
• 2 to 4 tablespoons vegetable oil
• For the sauce:
• Salsa
• 1/4 cup fresh cilantro, chopped
• a few pinches of sugar, to taste

Details

Servings 20
Preparation time 20mins
Cooking time 65mins
Adapted from fullforkahead.com

Preparation

Step 1

To make the tortitas:

Coarsely shred zucchini. You should have about 1 – 2 cups. Drain on several paper towels. Pat dry with more paper towels.

In a large bowl, stir together eggs, cheese, flour, green onions, cumin seeds, oregano and salt. Stir in zucchini and corn.

In a large skillet, heat two teaspoons of oil over medium-high heat. Drop rounded teaspoons of the mixture into the hot oil; coo,k for four minutes or until golden brown, turning once during process to cook both sides. Drain on paper towels. Repeat with remaining mixture, adding oil as needed. Serve with Salsa-cilantro Sauce.


I should also note that we probably had a little more than one cup of both the corn and zucchini. Once I shredded the zucchini and stripped the ears of corn, I didn’t want to waste it, so we threw it all in and it worked out great. We probably had closer to two cups of each, and maybe that’s why we got as many of the tortitas as we did.