One of the favorite items in Indian cuisine is the cutlet. There are many different varieties, from those with meat like fish or chicken, to vegetarian options including beets or mixed vegetables. All of the recipes I have made or sampled use finely chopped and fully cooked ingredients that are formed into small patties before they are deep fried. With my Zucchini Cutlets recipe, I am changing the game.
Since summer vegetables are still available in plenty, I decided to make Zucchini Cutlets that feature the raw squash which would leave them crispy and flavorful after they are cooked. Instead of chopping them finely in a food processor, I grate them into large strings.
To make the Zucchini Cutlets, I mash a boiled potato and beat an egg to form the binding component. To this I add a cooked onion, ginger and garlic mixture. The flavor of these raw ingredients would overpower the delicate flavor of the zucchini. Just a quick fry in a bit of olive oil tames their flavors to complement the squash.
I form the cutlets using a generous spoonful of the mixture and shaping them into balls, flattening them so they are about a half-inch thick and rolling them in unseasoned bread crumbs. Cream of wheat can also be used to give the cutlets a delicate crust. In India, rava, finely ground wheat just like cream of wheat or semolina, is used to coat patties. It is the main ingredient in Dosas, Uppuma, Kesari and many other sweet or savory recipes. Once the cutlets are formed, they are pan fried in canola for about 5 minutes on each side.
Zucchini Cutlets are best served with Chile Aioli. It is a simple recipe that provides a tiny bit of heat with the tang of lime.
These Zucchini Cutlets can be served as party appetizers by forming small cutlets. Making large cutlets can be served as entrées.
Other cutlet recipes from Kachi’s Kitchen include: