Composition / ingredients
Step-by-step cooking
Step 1:
How to make lean carrot cutlets classic with semolina in a frying pan? Prepare the products. Pre-wash carrots well with a brush under running water. One tablespoon of semolina was not enough for me for breading, I added a couple more spoons. The recipe is given for sweet cutlets, if you want to cook salty, then exclude sugar, and add salt to taste.
Step 2:
Peel the carrots, the peeler does it best. It removes a very thin layer of peel. It is not only practical, but also convenient.
Step 3:
Cut the carrots into large chunks, put them in a saucepan. Fill it with cold clean water.
Step 4:
Put the carrots to cook on a small fire. After boiling, cook it for about 15 minutes, no more. It is better to undercook carrots than to overcook. Overcooked carrots become too loose and watery. How to check if the carrots are ready? Stab her with a knife. If the knife enters easily, then the carrots are ready. Drain the water from the pan, and cool the carrots.
Step 5:
Take a bowl. Grate the boiled and cooled carrots on a grater into it. It can be rubbed on both medium and fine grater. Here on a large one, I would not advise - the cutlets will turn out rough and the minced meat may start to fall apart when kneading.
Step 6:
Add sugar and salt to the carrots. Add 3 tablespoons of semolina. If you are preparing a salty version, then you can put chopped herbs and chopped garlic. Mix the mass well. If there is time, then leave the minced meat to stand for 10-15 minutes. During this time, the semolina will swell and bind all the components better.
Step 7:
Pour the delayed semolina into a separate plate. Spoon in the carrots, forming round cutlets. Roll them in semolina and put them on the board. From this amount of carrots, about 8 cutlets will turn out. I cooked 2/3 portions.
Step 8:
Preheat the frying pan on the fire. Pour oil on it. I usually take it with a non-stick coating so that there are no surprises with flipping. If you have an ordinary frying pan, then heat it and the oil well, then the risk that the products will stick is reduced to zero. Put the cutlets in the pan.
Step 9:
Fry the cutlets over medium heat for about 5 minutes on each side until golden brown. There is no need to cover with a lid - the carrots are already boiled, and with a lid you will not get a crispy crust.
Step 10:
Remove the finished cutlets from the pan and serve immediately. They are especially good with sour cream.
I really like carrot cutlets, it's sweet. They remind me of cheesecakes. I cooked different versions - both from raw carrots and boiled. I like boiled ones more, although it takes longer to make them. If the carrots are pre-boiled, for example, in the evening, then in the morning their cooking time will be significantly reduced.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Semolina - 340 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
