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Zucchine impanate
This delicious appetizer impresses with its crispy golden brown shell, under which hides a juicy slice of zucchini. The small vegetarian cutlets are very simple and quick to prepare. An all-around perfect first course for young and old. Let’s take a look at how to get breaded zucchini on your plate right now. Ready?
Juicy vegetarian cutlets with crispy coating!
Amount
servings
Ingredients list
- 500 g zucchini
- 2 eggs
- flour
- breadcrumbs
- salt to taste
- pepper to taste
- sunflower oil for frying
Equipment
Directions
- Wash the zucchini and remove the stems. With the kitchen slicer cut about 1cm/0.4in thick slightly oblong slices from it.500 g zucchini
- Now prepare three small bowls. Fill one of them with some flour, one with breadcrumbs and one with well beaten eggs. Season the egg mixture with a little salt and pepper.2 eggs, breadcrumbs, flour
- Now turn the zucchini slices one after the other first in the flour. Then dip them into the egg mixture and finally coat all sides with the breadcrumbs. Then transfer to a large plate.
- Put the sunflower oil in a large frying pan and heat. Once the oil is hot enough, add a couple of breaded zucchini at a time and fry for about 2 minutes on each side. Once they have a nice browning, remove, transfer to a plate lined with baking paper and drain briefly.
- Now the delicious breaded zucchini are ready to be served.Buon appetito!
My tip
Drizzle a touch of freshly squeezed lemon juice over your hot breaded zucchini. The slight tartness of the lemon rounds out the flavor perfectly!
Calories: 242kcal (12%)Carbohydrates: 41g (14%)Protein: 10g (20%)Fat: 4g (6%)Saturated fatty acids: 1g (5%)Polyunsaturated fatty acids: 1gMonounsaturated fatty acids: 1gTrans fatty acids: 0.01gCholesterol: 82mg (27%)
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