This is a super easy recipe for homemade tortilla chips from my mother-in-law. You can season them with various spices, sweet or spicy, which make them very versatile for parties.
- 1 package of small corn tortillas (soft)
- cooking spray
- Preheat over to 450F.
- Cut tortillas across, into 8 pieces. Spray a cookie sheet with cooking spray and lay the triangles individually on the pan (don’t stack them). Spray the tops with cooking spray and sprinkle with salt. Add any extra seasoning you’d like.
- Bake for 6-8 minutes, until lightly browned. You’ll notice some are done before others, so take them out to prevent burning. There is a fine line between chewy – done – too hard, so be sure to watch the chips.
- Store in an air-tight container for up to a few days.
Between our CSA and garden, we have more sweet corn and zucchini than we know what to do with! We get a dozen ears of corn each week, which means J and I need to eat an ear a night…eek! The first week of sweet corn J was in CA and we were going out-of-town for the weekend. This meant I needed to single-handedly consume at least 8 ears in 4 days so we’d be on track for them to get eaten up within a week. I rarely turn down challenges, so I managed to eat corn 2 (sometime 3) times a day while J was gone. There were only 2 ears left when he got home 🙂
After that corn-filled week, I decided it was time to mix things up a bit. There was no way I was eating corn everyday for the rest of the summer. We had a few ears with dinners during the week, but then I decided to cut the kernels off the cob and use them in a few recipes. I also had a ton of zucchini on hand, which I had shredded up when I made Ambitious Kitchen’s Zucchini Brownies. The brownies only used a cup, so I was left with 3 cups of shredded zucchini.
So now I was left with 3 cups of shredded/julienned zucchini and 5 cups of fresh sweet corn. Now what?? First, came a salsa-dip inspired by Smitten Kitchen’s charred corn tacos and zucchini-radish salsa. I didn’t have any radishes on-hand and we were having a cookout in a few days, so I opted for making a dip instead. I will hopefully post that recipe soon. Then came corn and zucchini cakes, inspired by this post on Serious Eats‘ and this post on Whole Foods‘ blogs. I pretty much used serious eats’ recipe as the flavor guide and whole foods’ recipe as the logistical guide.
Zucchini Corn Cakes
Recipe adapted from Serious Eats and Whole Foods
- 2 eggs
- 1/2 cup buttermilk (I use buttermilk powder + water)
- 1 tbsp oil (this was on accident, so you probably don’t need it)
- 1/2 cup whole wheat flour
- 1 1/2 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cups zucchini, julienne or shredded
- 1 cups corn kernels
- 1 small hot red pepper, diced with seeds removed (you can keep the seeds in to make it spicier if you’d like)
- 1 tbsp cilantro, diced
- In a large bowl, whisk the eggs, buttermilk, and oil.
- In a medium bowl, mix the flour, baking powder, salt, and pepper.
- In a medium bowl, mix the zucchini, corn, pepper, and cilantro.
- Add the flour mixture to the egg mixture and stir well.
- Add the zucchini mixture to the egg-flour mixture and mix well.
- Heat a pancake griddle to 300F. Using a large spoon (usually tablespoon size), scoop batter on the griddle. Cook for 3-5 minutes on each side, or until lightly browned.*
- Serve warm or room-temperature. They are tasty plain, but you could top them with sour cream if you wanted.
*I was worried about the centers being done, so I ended up putting the finished cakes back on the griddle once they were all done.
We no longer have a griddle so I decided to attempt a baked version. I hadn’t been super happy with the rubbery-texture last time, so I decided I would try a modified recipe. The end result was great – our daughter couldn’t get enough!
- 2 small zucchinis, grated
- 1 cup of thawed corn kernels, thawed
- 4 large eggs, beaten
- 1 tsp mixed spices (garlic, italian seaoning
- 1/2 cup shredded cheddar cheese
- 1 cups all-purpose flour
- Mix vegetables together and stir in spices.
- Whisk eggs in a bowl. Add flour and vegetable mixture, mix well.
- Stir in cheese
- Pour mixture into a sprayed baking disk (I used 9×13)
- Bake at 375F x 30 min
- Use a toothpick to test doness. It should come out clean. Cut into squares.
I made this bread and wanted to share a picture and some notes.
All in all, the bread is pretty good. It is SUPER easy to make, which is a plus. It took less than 10 minutes to mix things together and get it into the oven. It was extremely moist and had a wonderful texture. The beer bitterness took some getting used to, but after a few slices I was hooked. I could see how it would be really good with a cheesy dip (stay tuned for a semi-healthy cheesy dip in the near future, hopefully).
The original recipe calls for 1/2 cup of butter but states you can get away for 1/4 cup. Honestly, you could get away with 1/8 cup (2 TBSP). This was SUPER buttery and I can’t imagine what it would be like with twice what I used.
Be sure to shift the flour (or at least fluff with a fork). The original recipe has many notes from people who tried the bread and it was too dense.
I plan to to try this recipe again soon with a few modifications – less butter and the addition of some tasty herbs. I’ll update again if I have anything new to share about it.
Note: the beer was DELICIOUS and I recommend you all try it if you ever end up in Hayward, WI. It is brewed by the Angry Minnow.
We love our cheese here in WI. A little too much I think, but I’m OK with that. One of my favorite things to do is have a glass of wine with some fruit, nuts, and flavorful cheese. Stop over at A Cup of Jo to learn how to make a perfect cheese plate!
Garlic Parmesan Pull-Apart Bread that is super easy to make.
To make it healthier:
- Use homemade biscuits made with whole wheat flour (find a recipe from this post under “biscuit topping”)
- Use olive oil instead of butter for the garlic-Parmesan topping
- Be sure to use REAL parmesan cheese (not that powdery stuff) so you get more flavor with less cheese.