Classic carrot cutlets with semolina in a frying pan, lean

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make classic lean carrot cutlets with semolina in a frying pan? Prepare your food. First wash the carrots well with a brush under running water. One tablespoon of semolina was not enough for the breading, so I added a couple more spoons. The recipe is for sweet cutlets; if you want to make salty ones, then omit the sugar and add salt to taste.

2. STEP 2

   

   Peel the carrots; a vegetable peeler works best for this. She removes a very thin layer of peel. It is not only practical, but also convenient.

3. STEP 3

   

   Cut the carrots into large pieces and place in a saucepan. Fill it with cold, clean water.

4. STEP 4

   

   Let the carrots simmer over low heat. After boiling, cook it for about 15 minutes, no more. It is better to undercook carrots than to overcook them. Overcooked carrots become too loose and watery. How to check if carrots are ready? Pierce it with a knife. If the knife goes in easily, the carrots are ready. Drain the water from the pan and cool the carrots.

5. STEP 5

   

   Take a bowl. Grate boiled and cooled carrots into it. You can grate it on either a medium or fine grater. I wouldn’t recommend using a large one - the cutlets will turn out rough and the minced meat may begin to fall apart when kneading.

6. STEP 6

   

   Add sugar and salt to carrots. Add 3 tablespoons of semolina. If you are preparing a salty version, you can add chopped herbs and chopped garlic. Mix the mass well. If you have time, leave the minced meat to stand for 10-15 minutes. During this time, the semolina will swell and better bind all the components.

7. STEP 7

   

   Pour the reserved semolina into a separate plate. Use a spoon to scoop up carrots, forming round patties. Roll them in semolina and place on the board. This amount of carrots will yield about 8 cutlets. I prepared 2/3 of the serving.

8. STEP 8

   

   Heat a frying pan over the fire. Pour oil on it. I usually take it with a non-stick coating so that there are no surprises when turning it over. If you have a regular frying pan, then heat both it and the oil well, then the risk of food sticking is reduced to zero. Place the cutlets in the pan.

9. STEP 9

   

   Fry the cutlets over medium heat for about 5 minutes on each side until golden brown. There is no need to cover with a lid - the carrots are already boiled, and with a lid you will not get a crispy crust.

10. STEP 10

    

    Remove the finished cutlets from the pan and serve immediately. They are especially good with sour cream.

Comments on the recipe

Natalia M

02.08.2023

4.6

I made carrot cutlets according to this recipe for my husband, he loves vegetable cutlets. I used to fry them too, but with eggs. I thought that without them the mass would not form into cutlets. But the semolina held the carrots together well and the cutlets stuck together easily. I didn’t boil the carrots for long, then put them in a sieve to let the water drain. I didn’t even want to grate boiled carrots) so I chopped them in a blender. The result was small grains, like beads. The cutlets form quickly and fry even faster. I made a non-sweet version, I didn’t add sugar, but I did add freshly ground black pepper. The result was aromatic, tender cutlets with a crispy crust. The taste of carrots is clearly felt, but this did not bother my husband. The only thing that bothered me was the crunch of the semolina on the sprinkling) I think you could try rolling it in ground breadcrumbs or flour. I want to make a sweet version with raisins; after all, carrots are sweet on their own. Great recipe, thanks!

ZHANNA_

02.08.2023

4.6

Thank you for such a useful recipe! I fed it to my baby with sour cream without any problems! And I snorted with pleasure)))

Olga Fedorova

02.08.2023

4.7

I made a savory version and it turned out delicious! Using a fine grater, the carrots became tender, melted inside, and had a crispy breading crust on the outside. What I like, it came together well and without eggs. My family liked it, I’ll definitely take note of the recipe.

Natalisha

02.08.2023

4.6

Thanks for the recipe! I fried it in coconut oil (I finally found a use for it).