This authentic recipe for torta de huauzontle, features the whole stalk of the traditional Mexican vegetable wrapped in a light batter bathed in tomato sauce. It makes a satisfying vegetarian lunch that's packed with vitamins and minerals.
Course Main Course
Prep Time 15minutes
Cook Time 20minutes
Total Time 35minutes
Author Michele Peterson
1 cup flour
8ounces queso panela
5 tbspvegetable oil
Clean and wash the huauzontle carefully to remove any dirt and grit.
Cook the entire stalk, seeds and leaves in a large pot of boiling, salted water for 5 minutes. Allow it to cool and drain throughly.
Prepare the batter by separating the eggs, beating the egg whites until stiff then beating the egg yolks until creamy. Gently fold the egg whites into the egg yolks.
Cut the panela cheese into long pieces.
Divide the huauzontle into four portion-sized bundles and tuck the pieces of cheese into the seed and leafy sections of the cooled, drained huauzontle stalks.
Then roll each bundle in flour, dip it into the batter and drop into the hot vegetable oil and fry until golden brown.
Serve with a simple tomato sauce and a bowl of black beans.
You can substitute rapini for the huauzontle if you'd like to try this recipe but can't find huauzontle. In that case, you should chop the rapini into pieces before putting it in batter.
Feta cheese, mozzarella or Monterrey Jack can be used instead of the panela cheese.
Note: Nutritional information is provided as a courtesy and is not guaranteed to be accurate. It is created by online calculators and although we attempt to provide accurate nutritional information, the figures are only estimates.