A twist on the Spanish “Tortita” ~ these vegetable griddle cakes are delicious.. you can’t eat just one! With good-for you ingredients, chock full of zucchini, corn, scallions, jalapeño, feta, grated parmesan and a generous mound of fresh dill. Eat alone, with your favorite salsa, or, as my mother would do- sour cream.
I just can’t resist all those zucchinis at farmers’ markets this summer. The supply seems never-ending, piles of this squash are plentiful and each season farmer’s experiment with new seeds, yielding bright colored unique varieties. And corn… have you had a lackluster ear lately? Didn’t think so!
Unlike potato pancakes (which are grated raw), the zuchinni is cut into a 1/3″ dice and sauteed until caramelized but still crisp-tender. The corn, and other vegetables are then added to the pan and will start to cook and release their color. This will add a nice depth of flavor, instead of beginning with raw vegetables. A step that takes just a few minutes – you are rewarded with a great flavor.
I really like some creamy, chunky feta cheese along with some aged, grated parmesan reggiano in the pancakes. They offer two contrasting unami tastes rounded out with lots of fresh chopped dill.
The seasonings can be altered, depending on your mood and preference. Mexican flavors such as ground cumin, chili powder, cayenne and oregano would work well. I’m loving all the dill in the recipe, if you skimp here the dill will not be pronounced.
Enjoy these tortitas as a tasty addition to any meal. They make a great, wholesome vegetarian side dish or eat them as I do for lunch with a crisp, dressed salad. What’s great is they don’t taste heavy and greasy like other vegetable pancakes… they are not fried. Just a film of oil cooks them perfectly.
Some of my favorite recipes to give a try!