“Tortitas” are a family of fritters made by coating a raw or blanched central ingredient (anything from watercress to gasparitos, the spectacular red blossom of the colorín tree) in a little flour and a delicate batter of eggs beaten very light, then frying small portions until golden. You can eat the cooked fritters as they are or drop them into a sauce, either a thin, soupy kind like Caldillo de tomate or denser one like Salsa roja de orizaba.
Mexican Vegetable Fritters, Broccoli
These are adapted from a version that I tasted in Veracruz made with huauzontles, which look a little like broccoli though they are not related. Huauzontles (Chenopodium nuttalliae) have clusters of tiny buds borne on branched stalks like broccoli, and are one of the most beloved Mexican vegetables. Substituting broccoli isn’t totally off the wall, because Veracruz is one of the few areas where I’ve come across this vegetable. María Carmen Virúes de Izaguirre tells me that she sometimes makes tortitas with broccoli instead of huauzontles.
Ingredients
- 2 heads broccoli trimmed and broken into stems
- 2 teaspoons salt divided, or to taste
- ½ cup all-purpose flour
- 8 ounces queso blanco finely shredded (about 2 cups)
- 3 eggs separated
- Vegetable oil for frying
Instructions
- Peel the tough skin from the lower part of the broccoli stems; cut the stems into ½-inch lengths and break the florets into small pieces. Have ready a large pan of ice water.
- Fill a medium-sized saucepan with water, bring to a boil over high heat, and add 1 teaspoon of the salt. Add the broccoli and cook for 3-5 minutes, or just until crisp-tender. Quickly drain the broccoli and plunge into the ice water to stop the cooking. Drain again, shaking vigorously to get rid of as much water as possible. Blot with paper towels or kitchen towels to dry completely, or spread out and let stand for a few hours.
- In a bowl large enough to hold the broccoli, toss the flour, shredded cheese, and remaining salt to combine thoroughly. Add the broccoli and toss to coat well.
- Beat the egg whites very stiff. Add the yolks, one at a time, beating well after each addition. (I use an electric mixer set on high speed).
Nutrition
Calories: 377kcalCarbohydrates: 34gProtein: 25gFat: 18gSaturated Fat: 9gTrans Fat: 1gCholesterol: 162mgSodium: 1736mgPotassium: 1096mgFiber: 8gSugar: 7gVitamin A: 2529IUVitamin C: 271mgCalcium: 485mgIron: 4mg
