Crispy Zucchini Fritters with Chipotle Salsa — Tortitas de Calabaza con Salsa
Mexican savoury zucchini fritters of grated zucchini squeezed dry, mixed with corn, queso fresco, white onion, egg, and herbs, pan-fried until golden, finished with tomato-chipotle salsa and crema.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Grate 440g zucchini into a colander, toss with 1 tsp salt, rest 12 minutes. Squeeze hard with both hands 1 to 2 minutes until dry and compact. Char 2 medium tomatoes halved, 2 garlic cloves, and 30g white onion in a dry skillet over medium-high heat 6 to 7 minutes until blackened. Blend charred vegetables with 2 chipotle chiles, 2 tsp adobo sauce, and 0.25 tsp salt until smooth. Dice 60g white onion, mince 2 garlic cloves, chop 4 tbsp cilantro. Mix squeezed zucchini with 240g queso fresco, 120g corn, diced onion, minced garlic, 2 beaten eggs, cilantro, 60g flour, 2 tbsp masa harina, 1 tsp cumin, 1 tsp oregano, 1 tsp salt, and 0.5 tsp black pepper until batter holds shape.
Warm
Heat salsa in a small saucepan over low heat 3 to 4 minutes, stirring occasionally, until steaming but not boiling.
Fry
Heat 1/4 cup + 2 tbsp neutral oil in a skillet over medium 90 seconds until shimmering. Drop 1/4-cup batter mounds, flatten into 1cm patties 7cm across. Fry 3 to 4 minutes per side in batches (about 8 fritters total) until deeply golden and center is set.
Plate
Pool warm salsa on plates, arrange fritters on top, drizzle with 60g crema, add 120g sliced avocado, 60g crumbled queso fresco, and 4 tbsp cilantro. Serve with lime wedges.
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