Zucchini cutlets with cheese
4 servings
25 minutes
A hybrid of Belarusian draniki and Greek kolokifokeftedes — zucchini cutlets with cheese. Vegetable cutlets go well with a sour-milk partner, so you can add a little feta or any other brine cheese to the recipe. The main thing in this recipe is not to forget to squeeze out excess juice from the potatoes and zucchini. A simple recipe with detailed video instructions.
1
Peel the zucchini and grate it on a medium grater.
- Zucchini: 3 pieces
2
Place in a bowl, sprinkle with salt and mix. Leave the zucchini for 10 minutes.
- Salt: to taste
3
When the liquid is released, squeeze the zucchini well. The juice is not needed.
- Zucchini: 3 pieces
4
Grate the potatoes, salt them, and squeeze out the excess juice.
- Potato: 2 pieces
- Salt: to taste
5
Grate the cheese on a coarse grater.
- Cheese: 30 g
6
Add eggs, grated cheese, and 3 tablespoons of flour to the well-squeezed vegetables and mix.
- Zucchini: 3 pieces
- Potato: 2 pieces
- Chicken egg: 2 pieces
- Cheese: 30 g
- Wheat flour: 3 tablespoons
7
Form small patties from the mixture and coat them well in flour.
- Wheat flour: 3 tablespoons
8
Fry the patties on both sides in a heated pan with oil.
- Olive oil: 3 tablespoons
