ZUCCHINI -SPRING ONION CUTLETS/ DELECTABLE CUTLETS FROM ZUCCHINI AND SPRING ONIONS
Between meals, the challenge of deciding what to cook to alleviate hunger pangs can be significant. While easy-to-prepare snacks may provide temporary relief, they often fail to meet the requirements. Weekends, in particular, can be challenging as children usually demand snacks that are both snacky and filling. At this critical moment, deciding what to cook becomes essential. This dilemma is familiar to many mothers, including myself. In such situations, shallow or air-fried cutlets can be a viable option as they can be cooked quickly with ingredients readily available in the kitchen.
One such easy yet healthy snack is zucchini cutlets. Like other cutlets, for example, broccoli, potato, and mixed veg cutlets, these zucchini cutlets are not very heavy as zucchini is easily digestible. Any flour can be used for binding, like oatmeal, chickpea, or all-purpose flour. I have used chickpea flour and Permasan cheese to bind the dough. Cheese gives the cutlets a creaminess. Spring onions are used along with grated zucchini. Both of them work well together. Corn kernels provide a nominal sweet hint to the cutlets that surely is loveable. The cutlets can be deep-fried, pan-fried, or air-fried. All the cooking methods give you a delightful evening snack to devour.
So these zucchini-spring onion cutlets are the best because-
• THESE ARE HEALTHY AND FILLING
• THESE ARE EASY TO MAKE
• ARE A GOOD OPTION TO FEED YOUR KIDDOS WITH GREEN VEGGIES
• THESE HAVE A JUICY TEXTURE DUE TO ZUCCHINI AND SPRING ONIONS
• THESE ARE THE BEST APPETIZERS OR ENTRÉES FOR A PARTY MEAL
● INGREDIENTS REQUIRED
• Zucchini /Green Squash – 1-2 nos. (500 g)
• Spring onions – 2-3 nos.
• Garlic cloves – 2-3 nos. ( finely chopped)
• Besan/Chickpea flour – 1 small cup (50g)
• Parmesan cheese(grated) – 1/2 cup
• Frozen Corn kernels (thawed) – 1 cup
• Salt – 1 tsp
• Red chilly flakes – 1 tsp/to taste
• Pepper powder – 1/2 tsp/to taste
● PREPARATIONS TO BE DONE
1 – Grate zucchini with it’s peals. Squeeze grated zucchini with the help of a kitchen cloth (zucchini has a large water content. Don’t throw its water, use it in soups and curries
2 – Chop spring onions (both white and green parts) finely
3 – Chop finely garlic cloves
4 – Thaw frozen corn kernels before use. If corn kernels are fresh, steam them to make them softer
● HOW TO MAKE ZUCCHINI CUTLETS
1- Take a mixing bowl and add grated and squeezed zucchini
2- Next, add spring onions, both white and greens
3- Add chopped garlic to the zucchini and spring onion
4- Now, add grated processed cheese
5- Add besan (chickpea flour) at this stage
6- Add salt, red chilly powder, and pepper powder
7- Combine well all the ingredients so that everything gets mixed up with each other nicely
8- Finally, add softened corn kernels and mix well with all other ingredients. Bring it to a dough-like consistency
9- Take a tbsp of dough portion. Make a ball and flatten it between your palms to give a cutlet shape
10- When all the cutlets are made, refrigerate them for 15 minutes to set
● TIME TO SHALLOW FRYING THE ZUCCHINI CUTLETS
1- Heat oil in a pan and add zucchini cutlets. Avoid overcrowding them. Keep the flame at low-medium
2- When one side is cooked to golden brown, flip them carefully to fry the other side till perfection
3- When the cutlets are done, remove them from the pan and place them on an absorbent paper. Shallow fry all the cutlets like this
● SERVING SUGGESTIONS
1- Serve the tasty zucchini cutlets with chutneys, dips or salads
2- I love to serve the cutlets with CUCUMBER SALAD
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