Many people complain that zucchini cutlets turn out watery, fall apart in the pan, or seem bland. But if you prepare the base correctly, they will become juicy, keep their shape and go well with any side dish. Ready in just 25 minutes.
What you will need:
Young zucchini – 1 large
Egg – 1 piece
Wheat or oatmeal flour – 2-3 tbsp. spoons
Onion – 1 small onion
Garlic – 1 clove
Salt, black pepper, herbs – to taste
Vegetable oil – for frying
How to cook:
- Grate the zucchini on a coarse grater.
- Squeeze the juice well through cheesecloth or with your hands. Without this, the cutlets will fall apart.
- Finely chop or grate the onion.
- Squeeze out the garlic.
- Mix zucchini, onion, garlic, egg, herbs, salt and pepper.
- Gradually add flour.
- Form cutlets and fry over medium heat for 3-4 minutes on each side until golden brown.
- Serve the finished cutlets immediately.
These cutlets are soft on the inside, with a light crust on the outside and a pleasant taste of fresh vegetables. Great for fasting, baby food or a light dinner after a busy day.
Bon appetit!
Question and answer:
Why do zucchini cutlets fall apart?
Because they didn’t squeeze out the excess moisture. Zucchini is 90% water. If it is not removed, the flour and egg will not be able to bind the mass.
Do I need to salt the zucchini in advance?
It's possible, but not necessary. If you salt 10 minutes before spinning, even more water will come out. But even without this step, the cutlets turn out well.
