Zucchini cutlets with semolina
Description
Golden-brown zucchini patties are the perfect dish for summer. They can be served with a garlic sauce or simmered in a creamy sauce with garlic, mayonnaise, or sour cream. The key is to use young, juicy zucchinis without tough seeds inside.
Instructions
- 1
Step 1
Prepare the listed ingredients. Choose a young zucchini without seeds inside and with firm skin. Rinse it under water and cut off the stems from both ends.
- 2
Step 2
Grate the zucchini on a fine grater into a deep container. Add salt and mix. Let it sit for 10 minutes to allow liquid to be released from the grated mass, then drain the liquid by pressing the mass against the bottom of the container. This step is essential, otherwise you'll end up with pancakes instead of cutlets!
- 3
Step 3
Then add a chicken egg to the container, sprinkle in a pinch of ground black pepper and semolina. Mix thoroughly and let it sit for 20–30 minutes to allow the semolina to swell.
- 4
Step 4
Heat vegetable oil in a skillet and spoon the zucchini mixture into it, flattening slightly to form oval-shaped patties. Fry for 1-2 minutes on one side.
- 5
Step 5
Flip the patties to the other side and cook for the same amount of time over medium heat.
- 6
Step 6
Place the zucchini patties on a plate and serve hot with sour cream or any other sauce of your choice.