Photo by Sonia Mendez Garcia Try these delicious zucchini cakes with tomatillo cilantro salsa as an appetizer or a side dish.
Ingredients
- 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 to taste
- 3-5 tablespoons canola oil
- For the Tomatillo Cilantro Salsa:
- 8 tomatillos husk removed and washed
- 1 jalapeño chopped
- 1/2 small white onion
- 1 handful chopped cilantro (about 1/3 cup)
- Juice of 1/2 lime
- salt
Directions
- Coarsely shred zucchini, drain on several layers of paper towels, patting dry with more paper towels.
- 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.
- 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.
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