How to make Mexican cauliflower and zucchini fritters

Published in the Pacific Pearl magazine March 2025

Who said it’s difficult to have a meat-free diet in Mexico? And why do most locals obey a meat-free month of March? Mazatlan’s markets are bursting with fresh produce for a bargain price. After Carnival locals are preparing lots of vegetarian dishes, because catholic tradition requires a non-red meat diet during Lent.
A favorite vegetarian dish in Mexico is Chiles rellenos: Poblano pepper with cheese filling. But have you ever tried stuffed cauliflower or zucchini? Cauliflower isn’t an indigenous vegetable in Mexico. It was introduced by the courts of the French Archduke Maximilian who was emperor of Mexico between 1864 and 1867. These fritters can be eaten all year round, but especially during Lent.

Ingredients:

• 6 small zucchinis
• 1 small cauliflower, divided in 6 pieces
• 1 tbsp milk
• 1 kg (4.4 lb) ripe tomatoes
• ½ onion
• 3 garlic cloves
• ½ cup water
• 1 tbsp olive oil
• 1 bay leaf
• Salt and pepper to taste
• 250 gr (9 oz) Chihuahua cheese
• 5 eggs, split egg yolk and white
• ½ cup flour
• Vegetable oil to fry

​Preparation:
Cook the zucchinis and cauliflower separately until firm to the bite; add the milk to the cauliflower. Strain the vegetables and set aside.
Puree the tomatoes, onion, garlic and water. Heat 1 tablespoon oil in a saucepan and sauté the tomato puree for five minutes on a high heat. Add the bay leaf, salt and pepper to taste and simmer softly for another 8 minutes. Set aside until serving.
Cut the top end of the zucchinis and hollow out a ‘canal’ in the middle. Fill with grated cheese and set aside. Press cheese into the cauliflower pieces and set aside.
Whisk the egg whites until stiff peaks form and fold in the egg yolks, one by one. Sprinkle the flour on a large flat plate and roll the vegetables in it.
Heat oil in a large skillet on a high heat. Make sure there is at least 1 cm (0.5 inch) of oil in the bottom of the pan.
Dip the vegetables into the whipped egg mixture until completely covered. Add two pieces at a time to the hot oil and fry until brown on all sides. Leave to drain on plate with paper towels.
Heat the tomato sauce right before serving. Put the vegetable fritters in the sauce and heat up for five minutes. Served with cooked white rice.
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SERVES 6 PEOPLE.

If you’re ready to learn more about Mazatlan’s culinary scene, make sure to check out www.flavorteller.com and save your seats for one of the Flavor Teller food tours.