Zucchini cutlets are a tasty and healthy dish that is a perfect combination of delicate flavor and nutrients. Zucchini, which is the main ingredient of this dish, is famous for its ease of preparation and the possibility of combining with various products, which makes zucchini cutlets a universal solution for both everyday menu and festive table. Zucchini
cutlets are often served with a variety of sauces: from sour cream and yogurt dressings to tomato sauce.
Such sauces not only enhance the flavor of cutlets, but also add additional notes to the overall flavor palette of the dish.
Ingredients:
- zucchini – pcs;
- potatoes – 2 pcs;
- onion – 1 pc;
- carrots – 2 pcs;
- parsley – a bunch;
- eggs – 2 pcs;
- breadcrumbs – 6 tbsp;
- cheese;
- salt – ½ tsp.
Preparation of zucchini cutlets:
Grate the zucchini on a coarse grater, salt the mixture and leave it for 10 minutes. Grate the peeled potatoes on a coarse grater
. Squeeze the zucchini and potato mixture separately from the juice. Mix the potato and zucchini masses together. Grate
the carrot on a coarse grater and add to the vegetable mixture. Dice onion and add to the vegetable mixture.
Chop parsley, grate cheese and add to the vegetables. Break eggs into the mixture, mix the components thoroughly, salt.
Pour breadcrumbs into the mixture and stir. Form small cutlets from the resulting mass, roll them in flour.
In a frying pan in vegetable oil fry the cutlets on both sides for 4 minutes.
It turns out simple delicious zucchini cutlets. They do not absorb oil, so they do not need to be transferred after cooking on a paper towel.
