Zucchini & Corn Tortitas with Tomatillo-Cilantro Sauce

Photo by Heather S.

PREP TIME

20

minutes

TOTAL TIME

40

minutes

SERVINGS

8

servings

PREP TIME

20

minutes

TOTAL TIME

40

minutes

SERVINGS

8

servings

Ingredients

  • 1

    large zucchini (8 ounces)

  • 2

    eggs, lightly beaten

  • 2/3

    cup all-purpose flour

  • 1/3

    cup chopped green onions

  • 2

    teaspoons cumin seeds, crushed

  • 1

    teaspoon dried Mexican oregano or dried oregano, crushed

  • 1/2

    teaspoon salt

  • 1

    cup cooked fresh or frozen whole kernel corn

  • 2 to 4

    tablespoons vegetable oil

  • Tomatillo-Cilantro Sauce (recipe under directions) or 2 cups purchased tomatillo salsa

Directions

Coarsely shred zucchini (you should have about 1 cup shredded zucchini); drain on several layers of paper towels, patting dry with 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 2 tablespoons of the oil over medium-high heat. Drop rounded tablespoons of the zucchini mixture into hot oil; cook for 4 minutes or until golden brown, turning once. Drain on paper towels. Repeat with the remaining zucchini mixture, adding oil as needed. Serve with Tomatillo-Cilantro Sauce. TOMATILLO-CILANTRO SAUCE: Preheat broiler. Place 8 husked tomatillos and 2 fresh poblano chile peppers, halved and seeded on a foil-lined baking sheet. Broil tomatillos and chiles 4 inches from the heat for about 8 minutes or until charred and blistered, turning once halfway through broiling time. Transfer tomatillos to a food processor or blender. Wrap peppers in foil for 10 minutes to cool; peel off and discard skins. Add peppers to food processor or blender. Cover and process or blend until smooth. In a large skillet, heat 1 tablespoon oil over medium heat. Add 4 cloves garlic, minced; cook for 30 seconds or until golden brown. Add the tomatillo mixture. Simmer.uncovered, for 5 minutes, stirring occasionally. Stir in 1/2 cup chicken broth or vegetable broth. Simmer, uncovered, for 5 minutes more. Cool slightly. Stir in 1/4 cup snipped fresh cilantro. Season to taste with salt and cracked black pepper. If flavor is too sour, add a pinch or two of sugar to taste. Serve warm or at room temperature.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: