Ingredients for Making Zucchini Cutlets
- Zucchini 1 kilogram (2 large pieces)
- Chicken egg (fresh) 2 pieces (medium)
- Wheat flour (sifted) 3-4 tablespoons (no slide)
- Parsley 1 bunch (small)
- Dill 1 bunch (small)
- Green onion 1 bunch (small)
- Cottage cheese (fermented milk without additives) 250 grams (1 pack)
- Salt to taste
- Ground black pepper to taste
- Refined vegetable oil 70-80 milliliters or how much is needed
- Main IngredientsSquash, Eggs, Cottage Cheese, Flour, Greens
- Serving 1 serving
- World Cuisine
A tablespoon, a kitchen knife, a cutting board, a deep bowl, a fine mesh sieve, paper kitchen towels, a stove, a frying pan, a wooden kitchen spatula, a large flat dish or a serving plate.
Cooking zucchini cutlets:
Step 1: prepare the zucchini.
Do you want to taste fragrant cutlets from zucchini and for the sake of this pleasure you have acquired all the necessary products? If so, then let's get started! First, carefully rinse a couple of large, preferably not very old zucchini. Then we dry them with paper kitchen towels and with the help of a sharp kitchen knife we remove the upper dense layer of skin from vegetables. Grind the flesh on a medium or large grater directly into a deep bowl, slightly wring out with your hands and set aside on 5-10 minutesso that more juice comes out.
Step 2: prepare the greens.
In the meantime, we rinse the branches and stalks of dill, parsley, and green onions in cold running water. Shake them over the sink from excess moisture, put them on a cutting board and chop finely. After that, put on the countertop the remaining ingredients that will be needed to prepare the cutlets, and proceed to the next step.
Step 3: prepare the squash.
Once again, squeeze the infused zucchini slightly, again drain the excess liquid from them and add chopped greens to the bowl. There, we rub through the sieve with a fine mesh or a grater the right amount of sour-milk cottage cheese, put a couple of raw chicken eggs and pour in the sifted wheat flour. Season everything to taste with salt, black pepper and mix with a tablespoon until smooth - the squash is ready!
Step 4: form and fry the zucchini cutlets.
Now put on a medium heat a large, preferably non-stick pan and pour a little vegetable oil into it. After a few minutes, when the fat warms up, we collect one tablespoon of the curd-squash mixture and put it in a pan, so that a round cutlet is obtained.
In the same way, we form another 2-3 pieces at a short distance from each other, a couple of centimeters of free space between them is quite enough.
When one of the sides of the zucchini round is covered with a uniform golden crust, with the help of a wooden kitchen spatula, turn them over to the other and fry until blush.
Then we move the patties on a paper towel, previously spread out on the countertop, and leave it there so that it absorbs excess fat, and in the meantime cook the rest until the stuffing ends. Then we serve aromatic dishes to the table on a large flat dish or in portions on plates.
Step 5: serve the patties from zucchini.
Zucchini cutlets are served hot or warm as a second main dish or as a side dish, as well as additions to meat, poultry, fish and game dishes. They are perfectly combined with cereals from various cereals, pasta, stewed, boiled or fried vegetables, salads, pickles and marinades. Very often, along with this yummy, put on the table sauces based on tomatoes, sour cream, cream or mayonnaise and, of course, fresh homemade bread. Enjoy it!
Enjoy your meal!
- very often potato, chopped on a fine grater, onions and several garlic cloves squeezed through a press are added to the squash mince;
- to the set of greens, you can add fresh cilantro and basil;
- an alternative to vegetable oil is cream, it gives the finished dish a more delicate aftertaste and aroma, and cottage cheese - Feta, Philadelphia or Brynza cheese;
- the classic spices are indicated in the recipe, but they are not essential, a good addition will be dried ground leaf of laurel, savory, sage, rosemary, flakes of chili peppers, turmeric or other spices that season vegetable or meat dishes;
- if you use late varieties of zucchini, then it’s worth removing not only the peel from them, but it is also better to get rid of the hard seeds that are in the pulp.