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.
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.