Zucchini Cutlets
Crispy on the outside and tender on the inside, these Zucchini Cutlets are a flavorful and wholesome vegetarian delight perfect for any occasion! Made with freshly grated zucchini and mashed potatoes, these cutlets are blended with aromatic spices like ground cumin and red chili powder, along with a zesty kick from green chili and grated ginger. Fresh cilantro adds a burst of herby freshness, while breadcrumbs lend the perfect crunch. Whether pan-fried to golden perfection or dipped in a plant-based alternative for added texture, these versatile cutlets are ready in just 35 minutes and make a satisfying appetizer, snack, or side dish. Serve them warm with your favorite chutney or dipping sauce for a crowd-pleasing treat that's simple yet loaded with flavor. Perfect for vegetarians and easy to adapt for vegan diets, these zucchini cutlets are your next go-to recipe for effortless comfort food!
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Recipe Information
Ingredients
- 2 medium-sized zucchini
- 2 medium-sized potatoes
- 1 cup breadcrumbs
- 2 tablespoons all-purpose flour
- 1 finely chopped green chili
- 2 tablespoons, chopped fresh cilantro
- 1 teaspoon, grated ginger
- 0.5 teaspoon ground cumin
- 0.5 teaspoon red chili powder
- 1 teaspoon, or to taste salt
- 0.25 teaspoon black pepper
- 4 tablespoons, for shallow frying oil
- 1 large, beaten egg or plant-based alternative (optional)
Instructions
Wash and grate the zucchini. Place the grated zucchini in a clean kitchen towel and squeeze out as much water as possible. Set aside.
Wash and boil the potatoes until tender. Peel them and mash them in a large mixing bowl.
Add the grated zucchini to the mashed potatoes.
To the mixture, add breadcrumbs, all-purpose flour, finely chopped green chili, cilantro, grated ginger, ground cumin, red chili powder, salt, and black pepper.
Mix everything thoroughly until it forms a dough-like consistency. If the mixture feels too wet, add extra breadcrumbs a little at a time.
Divide the mixture into equal portions and shape them into patties or cutlet shapes about half an inch thick.
If using an egg or plant-based alternative, dip each patty into the beaten egg for a light coating (optional).
Heat oil in a non-stick skillet over medium heat.
Place the zucchini cutlets in the pan and cook for 3-4 minutes on each side or until golden brown and crispy.
Remove the cutlets from the skillet and place them on a plate lined with paper towels to drain excess oil.
Serve the zucchini cutlets warm with your favorite dipping sauce or chutney.
Nutrition Facts
Calories |
1559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.8 g | 88% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 7892 mg | 343% | |
| Total Carbohydrate | 212.0 g | 77% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 41.0 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 226 mg | 17% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 3224 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
