Tuesday, August 23, 2011
Zucchini and Corn Tortitas
These were so good! I made them for lunch yesterday and served with a little sour cream and salsa mixed together!
OH, and I didn't have any zucchini's from the garden yesterday, so I made with yellow squash...so good!
And I bet these would be great with jalapenos too!
1 large zucchini (or squash)
1 1/2 cups Monterey Jack cheese
2/3 cup flour
1/3 cup chopped green onions
1 teaspoon ground cumin
1/2 teaspoon oregano
1/2 teaspoon salt
1 cup corn
1/4 - 1/2 cup canola oil
1. Coarsely shred zucchini (you should have about 1 cup shredded zucchini). Drain on several layers of paper towels, patting dry.
2. In a large bowl, stir together eggs, cheese, flour, green onions, cumin, oregano, and salt. Stir in zucchini and corn.
3. In a large skillet, put enough oil to cover bottom. Heat over medium-high heat. Take large spoonfuls of batter and make it into a hamburger shape. Carefully drop into hot oil; cook for 4 minutes or until golden brown, turning once. Drain on paper towels. Repeat with remaining zucchini mixture, adding oil as needed.