Zucchini cutlets without flour
2 servings
25 minutes
Zucchini cutlets without flour are a delicate and light dish inspired by Italian cuisine. Italians are known for their love of fresh vegetables and minimalism in cooking, and this recipe is a bright example of that. Zucchini adds juiciness to the cutlets, while the addition of fragrant Provencal herbs enhances the flavor. These flourless cutlets have an airy texture and a crispy crust that gives them special appeal. They pair perfectly with a light yogurt sauce or fresh green salads. Such cutlets can be served as a standalone dish or used as a side for fish or meat. The simplicity of the ingredients makes this recipe versatile and accessible, while the cooking method preserves maximum nutritional properties of the vegetables. A great choice for those who appreciate light and healthy dishes.
1
The zucchini should be grated raw on a coarse grater.
- Zucchini: 1 piece
2
Next, the vegetables should be salted and placed in a colander to drain all the juice.
- Salt: 0.5 teaspoon
3
Next, add the egg (herbs and spices to taste). Mix well until homogeneous.
- Chicken egg: 1 piece
- Provencal herbs: to taste
4
Heat the pan (I fry in butter).
- Salt: 0.5 teaspoon
5
Shape the patties and place them in the pan. Fry on both sides until crispy.
6
The patties come out very tender, they need to be flipped very carefully.
7
Ready! Enjoy your meal.