Mexican gray squash is also called “Tatuma Squash” and is used in many savory dishes. Here, I have turned the zucchini variety into Mexican flavored patties that may be served as a dinner entree.
Makes 4 patties.
- 2 small Mexican gray squashes, shredded
- 1 green onion, minced
- 1/2 jalapeno pepper, seeded and minced
- 1/4 c all-purpose flour
- 1/2 c queso blanco, shredded or finely crumbled
- 1 Tbsp fresh cilantro, minced
- 1/8 tsp salt
- pinch black pepper
- 1 egg
- 2 Tbsp olive oil
- Combine the squash, green onions, jalapenos, flour, queso blanco, cilantro, salt, and pepper. Stir to combine ingredients well. Using your hands, mix in the egg and be sure everything is well-incorporated.
- Preheat oven to 350 degrees F. In a medium large skillet on a medium low setting, heat the oil until it shimmers.
- Drop the batter by rounded tablespoons in the hot oil. Smooth into patty shape with spoon. Cook them about 3-4 minutes per side, or until well browned.
- Place them on an ungreased baking sheet and bake about 12-15 minutes or until the centers are cooked through. Remove to a serving platter. Serve hot with crema Mexicana, salsa, or sour cream.