Mexican · Dinner
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.
$
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
520Calories
18gProtein
28gFat
48gCarbs
7gSugar
6gFiber
780mgSodium
75mgChol
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Instructions
1
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 chipotles, 2 tsp adobo sauce, and 0.25 tsp salt until smooth. Dice 60g white onion, mince 2 garlic cloves, chop 1/4 cup 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.
2
Warm
Heat salsa in a small saucepan over low heat 2 to 3 minutes, stirring occasionally, until steaming but not boiling.
3
Fry
Heat 1/3 cup 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 minutes per side in batches until deeply golden and center is set. This recipe will yield approximately 8 fritters.
4
Plate
Pool warm salsa on plates, arrange fritters on top, drizzle with 60g crema, add 120g sliced avocado, divide remaining queso fresco between plates, and garnish with cilantro. Serve with lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) zucchini
- 1 tsp fine salt
- 240g (8.5 oz) queso fresco
- 120g (4.2 oz) sweet corn kernels
- 60g (2.1 oz) white onion
- 2 garlic cloves
- 2 large eggs
- 16g (small handful) fresh cilantro
- 60g (2.1 oz) all-purpose flour
- 2 tbsp masa harina
- 1 tsp ground cumin
- 1 tsp dried oregano
- 0.5 tsp ground black pepper
- 2 medium tomatoes
- 2 chipotle chiles in adobo
- 2 tsp adobo sauce
- 30g (1.1 oz) white onion
- 90ml (1/3 cup + 1 tbsp) neutral oil
- 120g (4.2 oz) avocado
- 60g (2.1 oz) Mexican crema
- 1 lime