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Print Recipe
Vegetable Cutlets with Cheese Recipe
I suggest you try another version of vegetable cutlets with cheese. Quickly prepared, affordable products, it turns out delicious.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Grate the zucchini on a fine grater, let it stand for five minutes and squeeze out the juice (without fanaticism). Grate the carrots and garlic on a fine grater. Finely chop the onion or grate it on a coarse grater.
    Grate the zucchini on a fine grater, let it stand for five minutes and squeeze out the juice (without fanaticism).
Grate the carrots and garlic on a fine grater.
Finely chop the onion or grate it on a coarse grater.
  2. Add the egg, paprika, spices to taste, cheese, grated on a fine grater, and soy sauce . Mix thoroughly.
    Add the egg, paprika, spices to taste, cheese, grated on a fine grater, and soy sauce . Mix thoroughly.
  3. Add flour and mix well.
    Add flour and mix well.
  4. As soon as the "dough" is ready, you should immediately start frying, because the zucchini will begin to secrete juice. Spread 1 tbsp of dough on the pan and already in the pan with a spoon to trim the edges, forming cutlets. Fry the cutlets in vegetable oil on both sides until tender (until golden brown). The cutlets are tender, so you need to turn them carefully. Vegetable cutlets with cheese are ready. I like it both hot and cold.
    As soon as the "dough" is ready, you should immediately start frying, because the zucchini will begin to secrete juice.
Spread 1 tbsp of dough on the pan and already in the pan with a spoon to trim the edges, forming cutlets.
Fry the cutlets in vegetable oil on both sides until tender (until golden brown).
The cutlets are tender, so you need to turn them carefully.
Vegetable cutlets with cheese are ready. I like it both hot and cold.

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