Corn and Zucchini Tortitas
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.
Ingredients
Instructions
In a large skillet, heat the oil over medium-high heat. Add the zucchini and stir until just coloring, about 3 minutes, stirring. Will still be crisp-tender.
Turn heat off, add the corn, scallions, jalapeño and scallions, stir to combine. Take off heat and cool.
Place the vegetables in a medium bowl to fit. Add the salt, pepper, 2 eggs and the yogurt. Mix well with a fork.
Add the flour and baking powder, blend.
To the bowl add the cheeses and dill. Mix well.
Heat a stick proof skillet with 1 1/2 T. oil, set to medium heat.
When hot, drop the batter in 2 1/2 T. dollops into the hot skillet. Cook over medium heat, turning when golden underneath.
Turn one more time to insure they are cooked throughout. Remove to a clean platter, and cook remaining tortitas.
Serve with sour cream and a dill sprig on each, or fresh salsa.
* with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed”.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
To say hello, discuss a recipe, share one, or have a comment - I would love to know what you think!