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Zucchini cutlets is a great way to have a less traditional dinner or a great snack. They are served with tzatziki sauce, which is their perfect complement. Unfortunately, it is prepared quite labor-intensive, however, their luscious slightly mint flavor rewards the preparation. They tolerate heating well, so you can eat it the other day.
The most important issue when preparing Kolokithokeftedes is very strong imprinted excess of water from zucchini. If we do not do it, the chops will start to disintegrate during frying. '
1. Wash courgettes and after drying, grate on a large mesh grater, lightly salt and leave for about 40 minutes. After this time, we extract the zucchini very carefully from the excess of water.
2. Add zucchini potatoes, finely chopped onions, cheese, eggs, herbs and spices to zucchini. To get the right consistency, add the breadcrumbs gradually until you can form a small, compact ball in your hands, which is finally flattened to form a chop.
3. Heat a small amount of olive oil in a frying pan. Chop each chop in flour and fry until brown. If the mass is quite compact, then you can give up breading in the flour. We serve obligatory with tzatziki sauce.
4. Optionally, you can prepare Kolokithokeftedes without potatoes, but then you need to add a bit more breadcrumbs. It is also worth to cover the chops in a beaten egg before coating in flour.
Καλή όρεξη!
Omelettes in Greece are prepared with the addition of various types of vegetables. However, we would like to offer you a somewhat original recipe referring to the Greek omelettes, in which the main additions are asparagus, spring onion and feta.
I have never had a good opinion about stuffed vegetables. I always associated them with a bland and not very tasty dish. Until I came across a Greek way to prepare stuffing. The proportions and its ingredients are excellent, so stuffed peppers for good has settled on our table. And the Greeks once again proved that they know how fantastic vegetables can be made. The dish needs a lot of ingredients, but the compilation tastes great, so you should not eliminate anything. If you get some stuffing, you can use it to stuff tomatoes. It will also be good, although the pepper works better due to the specific, distinctive taste. As in the case of other dishes in which feta occurs, do not use its Polish or German substitutes, because these cheeses taste completely different than the original Greek feta, which combined with a large amount of herbs clearly enliven the taste of the dish.
Zucchini in Greek cuisine is very common. It can be found as an ingredient in pits (kolokithopita), chops (kolokithokeftedes), in vegetable casserole briam, in the form fried in pastry (kolokithakia tiganita) or simply cooked or grilled. Another tasty way for this vegetable is to make it in a stuffed form. We chose stuffing without meat, mainly based on feta and walnuts.
Komentarze
Wyglada dobrze
dzieki za inspiracje, jutro zrobie to na obiad
pyszności
dzięki za prosty a wspaniały przepis! :) zrobiłam i się okazało, że smakuje dokładnie tak jak powinno. pyszności :)
kotleciki
Czy do masy z utartej cukinii trzeba dodać utarte surowe ziemniaki czy ugotowane?
Pozdrawiam
Iwona
Zgodnie z opisem w składnikach, ziemniaki powinny być ugotowane.
kotleciki
Sorry, listę składników ominęłam. Teraz widzę :)
Pozdrawiam
Iwona
Cukinia z nasionami czy bez?
Czy cukinie trzeba pozbawiac nasion? Czy trzemy całą
Cukinie przed starciem pozbawiasz nasion.
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