Tortitas de verduras, also known as Mexican veggie patties, are small pieces of vegetables coated in a vegan egg batter and eaten as a side for Chiles rellenos or any other authentic Mexican dishes. They are typically fried in a little oil and then coated in a tomato salsa.
Tortitas de Verduras
I love to make tortitas de portobello mushroom and calabacita (zucchini). These are some of the most satisfying tortitas to make and are the perfect side dish to eat with freshly boiled beans, soups, or any Mexican dish really. They are commonly made during lent (cuaresma) when catholics eat less meat.
I made a vegan “egg batter” using chickpea flour to make these vegan and allergen-free. The chickpea batter adds extra protein, fiber, and flavor. For best results, make sure to read the tips and recommendations section below!
Tips and Recommendations
- You can truly use any kind of vegetables to make these tortitas de verduras as long as you use small 2-inch pieces but these are my favorites:
- Portobello mushrooms
- Zucchini slices
- Cauliflower florets
- Potato and cheese (mashed potatoes mixed with cheese)
I use chickpea flour because I love the texture and it boosts the amount of protein in this recipe but you can also use white flour as a substitute. Kala Namak is optional but it does give the batter a more egg-like taste. This is the same batter that I use to make chiles rellenos and it does not dissapoint. See image below for consistency of batter:
For best results, pan fry with a moderate amount of oil as instructed. You can modify by using less oil or air frying. However, I will say that air-fried tortitas are not as pretty nor as crispy on the outside. The batter tends to shrivel up and retain its moisture when air-fried. I have never tried baking them in the oven but could possible work!