Zucchini Tortitas

My friend "Miz Honey" sent me this recipe - a type of Mexican pancakes. I made them last night with our steak and they were DELICIOUS. But be warned....it is hard to stop eating them!

                                             Zucchini Tortitas

These are great for vegetarians among us but also if you make them sliver-dollar size they could be great for cocktail snacks.  My husband did make them ahead and re-heated.

1 large zucchini(8 oz.) - should equal 1 cup shredded
2 eggs,lightly beaten
1 1/2 cups shredded Monterey Jack cheese (6 oz.)
2/3 cups all purpose flour
1/3 cup chopped green onions
2 teaspoons cumin seeds,crushed (I used powdered cumin)
1 teaspoon dried Mexican Oregano (I used regular dried oregano)
1/2 teaspoon salt (I used less)
1 cup cooked fresh or frozen corn (I used canned)
2 to 4 tbs. vegetable oil 

Coarsely shred zucchini with food processor shredding disk, then drain on several layers of paper towels, patting to dry.

In a large bowl stir together eggs, cheese, flour, green onions, oregano, and salt. Stir in zucchini and corn. It will not be batter-like, but will be fairly stiff/thick.

 

in a large skillet heat 2 tablespoons oil over medium-high heat. Drop rounded tablespoons of the zucchini mixture into hot oil. Cook for 4 minutes or until golden brown.  Drain on paper towels.  Repeat with remaining mixture using more oil as needed. Put in oven to keep warm.

Recipe called for some fancy sauce to be made but we used salsa verde and it was great.

Comments

[Susan]

These look tasty! I just might have to give them a try :-)

BTW, just saw the video your daughter posted -- what a darling grand-daughter you have! You are blessed. Have a good day ~

[Brooke]

Yum! Any tips on how to get your hubby to cook? Mine hasn't cooked in well over a year.