Yields about 10 cakes
2 small zucchini (about 1 cup), shredded
2 eggs, lightly beaten
1/2 cup Monterey jack cheese, grated
1/2 cup Parmesan cheese, grated
1 cup corn
1/4 cup red onion, finely diced
1/4 cup orange bell pepper, finely diced
2 teaspoons cumin seeds, crushed
1 teaspoon dried Mexican oregano, crushed
2/3 cup all-purpose flour
Salt and pepper
3 to 5 tablespoons canola oil
For the Tomatillo Cilantro Salsa:
8 tomatillos, husk removed and washed
1 jalapeño, chopped
1/2 small white onion
Handful chopped cilantro (about 1/3 cup)
Juice of 1/2 lime
Directions for the cakes:
1. Coarsely shred zucchini, drain on several layers of paper towels, patting dry with more paper towels.
2. In a large bowl, stir together eggs, cheese, flour, red onions, peppers, cumin seeds, oregano, pinch of salt and pepper. Stir in zucchini and corn.
3. In a large skillet, heat 3 tablespoons of the oil to medium heat/high heat. Drop by 1/4 cup full into hot skillet, and slightly flatten. Cook for about 2 minutes per side or until golden brown. Drain onto paper towels. Keep warm in oven at 250ºF. Serve with tomatillo salsa.
Directions for the Tomatillo Cilantro Salsa:
Combine the tomatillos, jalapeño and onion in a glass, microwave-safe bowl. Add 2 tablespoons of water, cover with paper towels and microwave for 6 to 7 minutes. Remove from microwave, transfer to blender, add the cilantro, lime juice and 2 teaspoons salt, blend until smooth. Taste for salt, serve warm or at room temperature.