www.hispanickitchen.com
I love this recipe. I made a couple of changes like decreasing the amount of cumin and oregano because I do not like strong flavors. My hubby loves Herdez Salsa Verde so no need to make our own Tomatillo Sauce.
2 small zucchini (about 1 cup), shredded
2 eggs, slightly beaten
1/2 cup Monterey Jack cheese, shredded
1/2 cup grated Parmesan
1 cup corn
1/4 cup red onion, finely diced
1/4 cup orange bell pepper, finely diced
2 teaspoons cumin seeds, crushed
1 teaspoon dried Mexican oregano, crushed
2/3 cup all-purpose flour
Salt and pepper
3-5 tablespoons Canola oil
Coarsely shred zucchini. Drain on several layers of paper towels, patting dry with more paper towels. In a large bowl, stir together eggs, flour, cheese, onion, pepper, cumin, oregano, salt and pepper. Add zucchini and corn.
In a large skillet, heat 3 tablespoons of the oil to medium high heat. Drop by 1/4 cup full into hot skillet and slightly flatten. Cook for about 2 minutes per side or until golden brown. Drain on paper towels. Keep warm in a 250 F oven. Serve with Tomatillo Salsa or Salsa Verde.
Makes 10 cakes
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