Zucchini cutlets
5 servings
30 minutes
Zucchini cutlets are a simple and incredibly tender dish of Russian cuisine, perfect for a light dinner or vegetarian table. Its roots go back to the traditions of village cooking, where housewives skillfully turned available seasonal vegetables into hearty treats. The delicate taste of zucchini combines with the softness of potatoes, creating an airy texture for the cutlets, while the addition of spices gives them a slight piquancy. These cutlets pair wonderfully with sour cream or fresh vegetables and can make an excellent side dish for meat dishes. The golden crust makes them not only tasty but also visually appealing, and the simplicity of preparation allows you to enjoy this dish at any time.
1
Grate zucchini and pre-cooked potatoes on a coarse grater. This time, the blender won't help.
- Zucchini: 500 g
- Potato: 4 pieces
2
Add flour and other ingredients to the grated vegetables. Mix everything thoroughly with a spoon.
- Wheat flour: 3 tablespoons
- Salt: 0.8 teaspoon
- Ground black pepper: 0.3 teaspoon
- Ground coriander: 0.3 teaspoon
3
From the obtained mass, we form patties, coat them in flour, and place them in the pan. By the way, they stick together without much difficulty.
- Wheat flour: 3 tablespoons
4
Next, everything is as usual — flip, fry, plate… and so on until the end of the zucchini-potato mixture.
