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 amount of fresh dill. Eat alone, with your favorite salsa, or, as my mother would do- sour cream.
Servings: 10 servings
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Ingredients
- 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)
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 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.
Notes
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.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition Facts
Karen's Corn and Zucchini Tortitas
Amount per Serving
Calories
111
% Daily Value*
Fat
7
g
11
%
Saturated Fat
2
g
13
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
47
mg
16
%
Sodium
337
mg
15
%
Potassium
161
mg
5
%
Carbohydrates
8
g
3
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
4
g
8
%
Vitamin A
339
IU
7
%
Vitamin C
8
mg
10
%
Calcium
119
mg
12
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.