The recipe for carrot cutlets with semolina includes a minimum of inexpensive and affordable components. But, despite this, such products, fried in a pan, turn out to be very tasty, hearty and fragrant.
Carrot cutlets with semolina: a step by step recipe
Components for the dish:
- thick sour cream without sourness - 2 full large spoons;
- fresh medium-sized carrots - 1 kg;
- large chicken egg - 2 pcs.;
- granulated sugar - ½ part of a large spoon;
- semolina - 4 large spoons;
- sifted wheat flour - 6 large spoons (3 of them - in the base, the rest - for deboning products);
- medium-sized salt - ½ dessert spoon;
- Refined sunflower oil - use at your own discretion for frying semi-finished products.
Basic Vegetable Processing
The recipe for carrot cutlets with semolina recommends using only a fresh vegetable of small size for the preparation of such a dish. Thus, the product needs to be washed well and then boiled in salt water directly in the peel. Carrots should not be brought to complete softening, as it will still be fried in a pan.
After the vegetable is almost ready, it needs to be taken out of the water and cooled in cold air. Next, carrots must be carefully peeled and chopped using the smallest grater.
Vegetable base mixing
Also, the recipe for carrot cutlets with semolina includes ingredients such as granulated sugar, thick sour cream, table salt and chicken eggs. These components are required to lay out to the chopped vegetable, and then add the cereal and stand in such a composition under the lid for half an hour. During this time, semolina will swell, making the vegetable mass more dense and satisfying. After that, add wheat flour to the mixture and mix everything thoroughly. As a result, you should get a thick stuffing from which you can easily mold any shape.
Product Formation
Vegetable cutlets are formed in exactly the same way as conventional products made from a meat product. To do this, take a little prepared base in your hands, roll a ball with a diameter of up to 7 centimeters out of it, and then flatten and roll on both sides in wheat flour. Similarly, all other cutlets are made out.
Heat treatment
The recipe for carrot cutlets with semolina recommends using deep sauté pan and refined sunflower oil for frying products. The dishes must be very warm before cooking. Next, 5-8 cutlets should be laid on its surface and fry them on both sides until a delicious crust appears (about 5-9 minutes). After this, the finished batch of vegetable products must be laid out on a plate, and new semi-finished products should be placed in the pan.
How to serve for dinner
Carrots with semolina served hot for lunch or dinner. This dish can be used as an original side dish. In this case, it should be presented with meat goulash, a piece of boiled or fried poultry, pork chop, fish steak, etc.