Zucchini Jalapeño Fritters-Tortitas De Calabacin
Delicious zucchini jalapeño fritters loaded with cheese! Who says meatless is borning? Not Me!
Servings 18 Fritters-Tortitas
Equipment
- large nonstick skillet
Ingredients
- 5 zucchini (almost 2 lbs) washed, shredded
- 4 large eggs lightly beaten
- 8 oz Jalapeño cheddar or pepper jack cheese grated
- 1 cup jalapeño finely diced or minced
- 1/2 cup green onion finely sliced
- 1/2 cup sweet bell pepper finely diced
- 2 cloves of garlic minced or grated
- Salt and pepper to taste
- 1 cup all-purpose flour
- 1/3 c avocado or olive oil
Tomatillo Salsa
- 8 tomatillos husk removed and washed
- 2 jalapeños chopped
- 1/2 small white onion
- 1 large clove of garlic
- Handful chopped cilantro about 1/3 cup
- Juice of 1/2 lime
- salt to taste
Instructions
- Coarsely shred zucchini. Transfer zucchini to a large kitchen towel. Gather towel and squeeze out as much liquid as possible over sink. The less water the zucchini has, the better.
- In a large bowl, whisk the eggs. Stir in the zucchini, onions, garlic, all peppers, and spices. Stir in flour until well incorporated. Chill batter for 1 hour. Mix in the cheese when you are ready to cook fritters. You could test a small fritter to taste for salt.
- In a large skillet, preheat 2 tbsps the oil to medium heat. Once oil is hot, drop by 1/4 cup full into hot skillet, and slightly flatten. Cook for about 2 minutes per side or until golden brown. Add more oil as needed. If they are browning too fast, reduce heat on skillet. Drain onto paper towels. Keep warm in a 250 degrees F. oven. Serve with tomatillo salsa, crema, cotija cheese and cilantro.
- For Salsa: Combine the roughly chopped tomatillos, jalapeno and onion in a glass, microwave safe bowl. Pour in 1/4 cup of water. Cover with paper towels and microwave for 8-9 minutes. Remove from microwave, transfer to blender, add the cilantro, lime juice and salt to taste. Blend until smooth.
Notes
Store cooled fritters in a single layer with wax paper in between the layers. Keep refrigerated. Reheat in nonstick pan at medium heat until warm through out. if you are allergic to zucchini, like one of my followers, you can use chayote squash or carrots.