Carrot cutlets in the traditional method of preparation are subjected to prolonged heat treatment, which directly affects the useful qualities (properties) of the product. Everyone knows that fresh carrots are more useful than first cooked and then fried.
How to cook carrot cutlets, while maintaining the beneficial properties of a natural vegetable? There are two ways in which the heat treatment time can be significantly reduced.
With the first option, carrot cutlets are prepared simply. Cooking time usually takes no more than 20 minutes. The carrots are rubbed on a fine grater, sugar and egg are added. From the obtained components, it is necessary to form cutlets of arbitrary shape, which are smeared with a beaten egg and crumble in breadcrumbs. So that they keep their shape well, first you need to roll them in flour, then grease with a beaten egg, and after that - breadcrumbs.
If you want to give the cutlets a certain shape, then the sifted flour is added to the carrots in small parts, at the rate of 50-100 g per 1 kg of carrots. The added flour allows the patties to maintain their desired shape when baking.
The ratio of products can be as follows: for 1 kilogram of carrots, 2-3 eggs are taken and 2 more eggs to lubricate the cutlets from the outside. Amount of flour and breadcrumbs: 200 g each
A great option is to add a small amount of hard cheese to the carrots, which is ground on a fine grater. You can add cheese or flour with it. When combining carrots with flour and cheese, it is important to immediately start baking. In addition to the traditional form of cutlets, you can make and deep-fry various cubes, circles that children like and look great in combination with sauces from the resulting mixture.
The second option is that carrot cutlets are cooked with semolina, but not like in the traditional recipe, where carrots are first cooked with milk, butter and semolina, and then cakes are formed from this chilled mixture, which are fried until golden. Cooking carrot cutlets in the second way is a bit more complicated than in the above. First, porridge with the addition of butter is cooked from 2 glasses of milk and 3 or 4 glasses of semolina. As soon as it becomes homogeneous and thick, it must be laid out in an even layer on a wide dish for quick and even cooling. You can cover the dish with parchment paper, and then spread the porridge on it. Next, grate 500 g of carrots on a fine grater. When the porridge cools down, you can form cutlets or round balls, which when served on the table look more interesting. It’s convenient to cut porridge into small palm-sized squares. If parchment paper was used, then the squares are cut along with it. It is convenient to take two squares of porridge and connect, while it does not stick to your hands. Grated carrots are laid out in the center of the square, sprinkled with sugar and covered with another square on top, the field of which must be tightly connected, pressed and shaped like a ball. Then the ball is sprinkled with flour, smeared with egg mixture on all sides (protein with yolk) and crumbled in breadcrumbs. So semolina balls with carrots will keep their shape well, they can be laid out on a tray, and then fry in a large amount of vegetable oil - so that they freely "floated" in it.
If you make cutlets from semolina, then less oil is needed to fry them, and they can be fried in a regular pan. If you want to cook a diet dish, you can use a double boiler.
How to cook carrot cutlets with filling? Inside the carrots, you can add raisins, dried apricots, which are pre-washed and dried. You can also use chopped nuts.
Carrot cutlets served with sour cream, good and tasty with syrups and sauces. Delicious homemade sauce made from cottage cheese whipped in a mixer with fruits and yogurt, which can be poured on top of both cutlets and carrot balls, is easy to prepare and looks beautiful.
Depending on the recipe for cooking, carrot cutlets can have a different shape and do not look like ordinary ones at all, which gives a great deal of imagination.