Karen’s 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.
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.
Karen's Corn and Zucchini Tortitas
- 2 cups fresh zucchini yellow & green, 1/3" dice
- 1 cup fresh corn kernels cut from off 1 ear of corn
- 1 tablespoon neutral oil such as expeller pressed safflower oil
- 1/3 cup fresh scallions cleaned, chopped (lights & darks)
- 1 1/2 teaspoon jalapeño seeded and minced
- 2 medium cloves fresh garlic peeled and minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly cracked black pepper
- 2 large eggs I use pasture raised
- 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
- 2/3 cups crumbled feta cheese or: cojita or coarsely grated parmesan
- 1/3 cups fresh dill cleaned, dried and chopped
- 1 1/2 tablespoons neutral oil such as expeller pressed safflower oil (for cooking the tortitas)
- 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 all the vegetables in a medium bowl to fit.
- To a large bowl add the salt, pepper, 2 eggs and the yogurt. Mix well with a fork. Add the flour and baking powder, blend. Add all the vegetables and stir to combine.
- 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 (add additional oil if necessary.)
- Serve with sour cream and a dill sprig on each, or fresh salsa.