Tortitas de Calabacita {Zucchini Patties}

The other night, Hubby and I were having a profound conversation, trying to answer the age-old question of...If you could only eat one comida (food) for the rest of your life, what would it be? Hubby quickly chose chicken, because it can be prepared in a variety of ways.

I, on the other hand, found it very difficult to answer the question. I love food too much. How could I possibly choose just one food to eat for the rest of my life? But today, after a visit to our local fruteria (produce market), I finally came up with an answer...Zucchini!  Not only is it my favorite veggie, it also happens to be way more versatile than chicken. Can you imagine eating a chicken dessert? No, gracias! But zucchini is so versatile it can be eaten both sweet AND savory.

One of my favorite ways to eat zucchini is in Tortitas de Calabacita (Zucchini Fritters/Latkes).  I love them for breakfast or as a side dish with a little Jalapeño Lime Mexican Crema or Chile de Molcajete on the side. During Cuaresma (Lent) I like to serve my tortitas in Mole Ranchero. But Tortitas de Calabacita also make for a great meatless filling for a veggie burger.

Tortitas de Calabacita
(Zucchini Fritters/Latkes)

Ingredients:

• 4 cups shredded zucchini
• 2 large eggs
• 4 tablespoons masa harina (I use Maseca brand) 
• 2 tablespoons chopped onion
• Butter or vegetable oil (for frying)

Directions:
Place the shredded zucchini in a fine-sieve strainer.  Using the back of a spoon, press on the zucchini, to drain all of the liquid.  Transfer the zucchini to a medium bowl.  Add the eggs, masa harina, and onion.  Season with salt and pepper. Mix until well combined.

Heat 1 to 2 tablespoons of butter or vegetable oil in a large non-stick skillet over medium-low heat.  Spoon 1/4 cupfuls of batter into skillet; flatten the patties slightly.  (Cook 3 or 4 patties at a time.) Cover skillet and let cook for 3 to 5 minutes per side until golden brown. Serve with Mexican crema or your favorite salsa. Enjoy!