MexicanTortitas de calabacita (courgette and cheese fritters)
Tortitas de calabacita: Mexican courgette and cheese fritters with a quick tomato salsa
Tortitas de calabacita are a Lenten and everyday favourite in Mexican homes from Puebla to Jalisco: grated courgette, crumbled cheese and egg fried into soft little cakes, then served with a warm, thin tomato salsa spooned over, plus rice and beans. They make a meatless Friday dinner that children happily eat. The mistake is crowding the pan, which drops the oil temperature and leaves the fritters greasy and pale; fry in batches. The fresh cheeses often used are made with animal rennet, so choose a vegetarian queso fresco or a vegetarian mild Cheddar. Chef's tip: let the batter rest 2 minutes after adding the flour so it thickens and holds together in the pan.
- Prep
- 12 min
- Cook
- 15 min
- Difficulty
- Easy
- Serves
- 3
- Per serving
- 330 kcal
Ingredients
For the fritters
- 16 oz courgettescoarsely grated
- ¾ tsp salt
- 4 oz queso frescovegetarian (no animal rennet), crumbled
- 2 eggs
- 1 ¾ oz plain flour
- ¼ onionfinely chopped
- 5 tbsp vegetable oilfor frying
For the salsa
- 3 tomatoeschopped
- 1 clove garlic
- ½ jalapeñoseeded
- ¼ tsp salt
- 1 tsp vegetable oil
Shop this recipe on Amazon
What you'll need
Search Amazon for the rest
Fresh ingredients (5)
Links open Amazon in a new tab. As an Amazon Associate we earn from qualifying purchases.
Method
0/5 doneStep 1: Toss 16 oz courgettes with ¾ tsp salt in a colander and leave for 5 minutes, then squeeze out as much liquid as you can with your hands or a tea towel.
5 minStep 2: Blend 3 tomatoes, 1 clove garlic, ½ jalapeño and ¼ tsp salt until smooth. Heat 1 tsp vegetable oil in a small pan, pour in the purée and simmer for 6 minutes, until slightly thickened. Keep warm.
6 minStep 3: Mix the courgette with 4 oz queso fresco, 2 eggs, ¼ onion and 1 ¾ oz plain flour into a thick batter and leave for 2 minutes.
2 minStep 4: Heat 5 tbsp vegetable oil in a frying pan over a medium heat until shimmering. Fry heaped spoonfuls, flattened slightly, a few at a time, for 3 minutes per side until deep golden and firm when pressed.
9 minStep 5: Drain on kitchen paper and serve with the warm salsa spooned over.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 12 g
- Carbs
- 19 g
- Fat
- 23 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tortitas de calabacita (courgette and cheese fritters) take?
- About 27 minutes in total: 12 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 3 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of courgettes?
- Cucumber, same weight (raw dishes only).
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Caramelised clay-pot tofu and mushroomsBraised tofu and mushrooms
Kho is the slow braise of the Mekong Delta: food simmered in a little clay pot (nồi đất) with dark caramel and seasoning until the sauce is sticky and the flavours go deep. This vegetarian cousin of cá kho tộ (braised fish) uses golden tofu and meaty mushrooms in place of fish, cooked in coconut water, as cooks do in the south, and finished with plenty of black pepper. Serve it bubbling in its pot with steamed rice and a sour soup or plain boiled vegetables. Chef's tip: take the caramel (nước màu) to a deep mahogany, darker than you think, just before it smokes; pale caramel only tastes sweet, while dark caramel gives the bittersweet, smoky flavour of a real kho.
Vietnamese
Black bean tacos with lime slaw
Proof that a meat-free taco night can be the best one. The beans are mashed with chipotle and cumin so they hold together in the tortilla, and a quick lime slaw adds crunch.
Nacho triangles (tortilla chips)
Home-made tortilla chips from a simple maize and wheat dough, rolled thin, cut into triangles and fried until crisp. They're lighter and fresher than packet chips. Serve them with salsa, sour cream dip or avocado dip, or use them for nachos.