Photo by Sonia Mendez Garcia

Zucchini Cakes with Tomatillo Cilantro Salsa

Cuisine: Mexican
Prep Time: 15 minutes
Servings: 10 cakes
Try these delicious zucchini cakes with tomatillo cilantro salsa as an appetizer or a side dish.


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  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:
  1. 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.
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