This post is sponsored by Amazon, however all thoughts and opinions are my own.
I am so looking forward to summer 2021. I’ve always been a fall/winter kinda gal, but there’s something different about this year. Maybe it’s the sunshine my daughter brought to my life, or the fact that now, every moment seems like a gift. After 2020, I will never take the beauty of summer for granted.
One of the wonders of summer is the abundance of produce available everywhere. These tortitas de zucchini are just one example of what you can achieve with great and fresh produce. I bought all the ingredients used in this recipe from Amazon Fresh. I absolutely love their selection of fresh produce. It’s perfect for a summer picnic, barbecue or like this recipe, summer lunch.
I also want to remind you that this selection of fresh produce is also available to you if you are paying with a SNAP EBT card. SNAP recipients can also get it delivered for FREE on qualifying orders—no membership required! All you have to do is add your SNAP EBT card at amazon.com/snap.
I hope all of you love this recipe as much as my family did. My 6 year old devoured them!
INGREDIENTS:
3 Medium sized Zucchini, shredded
3 large eggs
½ cup all purpose flour
1 tbsp extra virgin olive oil
1 cup crumbled queso fresco
3 scallions, chopped
⅓ cup finely chopped parsley
2 tbsp finely chopped dill
1 teaspoon baking powder
Vegetable oil for frying
INSTRUCTIONS:
Place zucchinis in a large colander over a bowl and sprinkle with ½ teaspoon of salt. Allow zucchinis to drain for a few minutes. After the salt has helped the zucchini release excess moisture, transfer to a cheesecloth (or thin kitchen towel) and squeeze out as much excess water as possible. After the zucchini have released their moisture, you will be left with about half the original volume.
Next, in a large mixing bowl, combine zucchini and eggs and mix well with a fork. Slowly incorporate the flour, baking powder, ½ teaspoon salt, olive oil, queso fresco, scallions, parsley, dill and pepper. Continue to mix until all ingredients have fully incorporated
Place a heavy duty skillet over medium/high heat. Add 2 tablespoons of vegetable oil. Once hot, using a small ice cream scooper, add about a tablespoon of zucchini mixture in the pan. Depending on the diameter of your pan, you should be able to fit about 4 at a time, allowing room to spread. Feel free to flatten the tortitas with a spatula. Fry until golden on one side, then turn and fry them again on the other side. Repeat this until the tortitas are crisp on both sides, about 7-8 minutes. Transfer to a plate lined with paper towels. Serve warm.