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Courgette cutlets
1 serving
wash the courgettes, peel, cut off on both sides. rinse and grate in wide dishes, salt, stir. tilt the dishes and let stand for 30 minutes to squeeze out the juice. then transfer to deep dishes, add eggs, flour, crushed seasonings and ground pepper. carefully stir to obtain a thick mass. scoop up the mixture with a tablespoon and pour into highly heated sunflower oil. fry the cutlets until golden. Serve with sour cream and crushed garlic to taste
wash the courgettes, peel, cut off on both sides. rinse and grate in wide dishes, salt, stir. tilt the dishes and let stand for 30 minutes to squeeze out the juice. then transfer to deep dishes, add eggs, flour, crushed seasonings and ground pepper. carefully stir to obtain a thick mass. scoop up the mixture with a tablespoon and pour into highly heated sunflower oil. fry the cutlets until golden. Serve with sour cream and crushed garlic to taste
squash - 2 pcs., eggs - 2 pcs., flour - 2 tbsp. spoons, dill to taste, parsley greens to taste, ground black pepper to taste, salt - 0.5 tsp, sunflower oil to taste
