Zucchini & Corn Tortitas with Tomatillo-Cilantro Sauce Recipe - (4.5/5)

Ingredients

• 1 large zucchini (8 ounces)
• 2 eggs, lightly beaten
• 2/3 cup all-purpose flour
• 1/3 cup chopped green onions
• 2 teaspoons cumin seeds, crushed
• 1 teaspoon dried Mexican oregano or dried oregano, crushed
• 1/2 teaspoon salt
• 1 cup cooked fresh or frozen whole kernel corn
• 2 to 4 tablespoons vegetable oil
• Tomatillo-Cilantro Sauce (recipe under directions) or 2 cups purchased tomatillo salsa