Ingredients with Measurements:
- 1 medium zucchini, grated
- 1 cup fresh corn kernels
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup milk
- 1 egg
- 2 tablespoons vegetable oil
Special equipment needed:
- Large mixing bowl
- Grater
- Skillet
- Spatula
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, combine the grated zucchini, fresh corn kernels, all-purpose flour, cornmeal, baking powder, salt, and black pepper.
2. In a separate bowl, whisk together the milk and egg until well combined.
3. Pour the milk and egg mixture into the zucchini and corn mixture and stir until well combined.
4. Heat the vegetable oil in a skillet over medium-high heat.
5. Using a spoon, drop the batter into the skillet and flatten it slightly with the back of the spoon.
6. Fry the tortas fritas for 3-4 minutes on each side or until golden brown.
7. Remove the tortas fritas from the skillet and place them on a paper towel-lined plate to drain any excess oil.
8. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes
Temperature:
Medium-high heat
Serving size:
Makes 6-8 tortas fritas
Nutritional information:
Calories per serving: 150
Fat per serving: 6g
Carbohydrates per serving: 21g
Protein per serving: 4g
Substitutions for ingredients:
- You can substitute the fresh corn kernels with canned or frozen corn.
- You can use almond milk or soy milk instead of regular milk.
Variations:
- Add chopped jalapenos or red pepper flakes for a spicy kick.
- Add shredded cheese for a cheesy twist.
- Add chopped herbs like cilantro or parsley for extra flavor.
Tips and tricks:
- Make sure to squeeze out any excess water from the grated zucchini before adding it to the batter.
- Use a non-stick skillet to prevent the tortas fritas from sticking.
- Serve the tortas fritas immediately after frying for the best texture.
Storage instructions:
Store any leftover tortas fritas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the tortas fritas on a baking sheet and bake in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Serve the tortas fritas on a platter with a variety of dipping sauces like salsa, guacamole, or sour cream.
Garnishes:
Garnish with chopped herbs like cilantro or parsley for a pop of color.
Pairings:
Pair with a refreshing summer salad or grilled vegetables for a complete meal.
Suggested side dishes:
Serve with rice and beans or a side of roasted sweet potatoes.
Troubleshooting advice:
- If the batter is too thick, add a little more milk to thin it out.
- If the tortas fritas are not crispy enough, increase the heat and fry for a little longer.
Food safety advice:
Make sure to cook the tortas fritas thoroughly to prevent any foodborne illnesses.
Food history:
Tortas fritas are a traditional Argentinean snack that is typically served with mate tea.
Flavor profiles:
The zucchini and corn give these tortas fritas a sweet and savory flavor with a crispy texture.
Serving suggestions:
Serve as an appetizer or snack at your next party or gathering.
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Region: Mexican