Zucchini and Corn Tortitas

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5.0 by 3 people

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  • Makes: 8 servings
  • Prep: 45 mins
  • Cook: 4 mins per batch

Zucchini and Corn Tortitas

Reviews (0)

5.0 by 3 people

Rate This!

Directions

  1. Coarsely shred zucchini (you should have about 1 cup shredded zucchini); drain on several layers of paper towels, patting dry with paper towels.
  2. In a large bowl stir together eggs, cheese, flour, green onions, cumin seeds, oregano, and salt. Stir in zucchini and corn.
  3. In a large skillet heat 2 tablespoons of the oil over medium-high heat. Drop rounded tablespoons of the zucchini mixture into hot oil, spacing the mounds so they do not touch; flatten slightly. Cook about 4 minutes or until golden brown, turning once halfway through cooking time. Drain on paper towels. Repeat with the remaining zucchini mixture, adding additional oil as needed.
  4. Serve with Tomatillo-Cilantro Sauce.

From the Test Kitchen

*

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Icon: vegetarian

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Nutrition Facts (Zucchini and Corn Tortitas )

  • Per serving:
  • 239 kcal ,
  • 14 g fat
  • (5 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 75 mg chol. ,
  • 435 mg sodium ,
  • 20 g carb. ,
  • 2 g fiber ,
  • 4 g sugar ,
  • 9 g pro.
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