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A twist on the Spanish “Tortita” ~ these vegetable griddle cakes are delicious.. you can’t eat just one!

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.

A twist on the Spanish “Tortita” ~ these vegetable griddle cakes are delicious.. you can’t eat just one!

Ingredients

2 cups fresh zucchini, yellow & green, ⅓” dice

1 cup fresh corn kernals, off 1 ear of corn

1 tablespoon neutral oil*

⅓ cup fresh scallions, cleaned, chopped (lights & darks)

1 ½ teaspoons fresh jalapeño , seeded and minced

2 medium fresh garlic cloves, peeled, minced

½ teaspoon sea salt

¼ teaspoon fresh cracked black pepper

2 large eggs

2 tablespoons plain yogurt

6 tablespoons all-purpose flour, (or all-purpose gluten-free flour blend – for a gluten-free recipe)

2 teaspoons baking powder

⅔ cup cheese, ⅓ C. crumbled feta or cojita and ⅓ C. coarsely grated parmesan

⅓ cup fresh dill, cleaned, dried and chopped

Instructions

1

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.

2

Turn heat off, add the corn, scallions, jalapeño and scallions, stir to combine. Take off heat and cool.

3

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.

4

To the bowl add the cheeses and dill. Mix well.

5

Heat a stick proof skillet with 1 1/2 T. oil, set to medium heat.

6

When hot, drop the batter in 2 1/2 T. dollops into the hot skillet. Cook over medium heat, turning when golden underneath.

7

Turn one more time to insure they are cooked throughout. Remove to a clean platter, and cook remaining tortitas.

8

Serve with sour cream and a dill sprig on each, or fresh salsa.

Different than other vegetable pancake recipes – the zucchini is first sautéed, then cooled before adding the other ingredients. A more pronounced deep flavor. This Tortita is loaded with fresh dill, you can substitute your favorite herb.

* 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.

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