Ingredients
Servings: - 6 +
1 kg Carrot
120 ml Milk cow's
120 gr Semolina
60 gr Breadcrumbs
1 tsp. Sugar
0.5 tsp. Salt
20 ml Oil sunflower
Description
Classic carrot cutlets will create an incredible tandem of taste and aroma in your kitchen. Children will definitely not refuse such a lunch, because its sweet taste will tempt everyone. In a sense, these cutlets can be considered a dessert. Let’s try to cook a classic recipe for carrot cutlets in a frying pan.
Step by step recipe 
Let's start the recipe for classic carrot cutlets by preparing the vegetable. Peel the carrots and chop into strips or thin slices. Place it in a saucepan, fill it with milk, add salt, sugar and a spoonful of vegetable oil.
Leave the carrots to simmer in milk, covered, over low heat. Do not forget to stir so that the milk does not “run away” and the carrots do not burn. The base for the cutlets can be considered ready when the carrots lose their shape and turn into puree. At this stage, add semolina into the mass and mix, breaking up the lumps. Let the base stand covered for 8-10 minutes.
Cool the puree to 30-40 degrees. Now add the egg yolks to it and mix vigorously. Do not add yolks to hot carrots, otherwise they will “seize.” Place the mixture in the refrigerator for 30 minutes.
Make round cutlets from cooled carrots, lightly pressing them with your palm on top. Dip the cutlets in egg whites and then roll in breadcrumbs.
Transfer the pieces to a frying pan with hot oil and fry for 5-7 minutes on each side.
Our recipe for classic carrot cutlets with photos is ready! Serve them hot. The taste of the dish will be emphasized by sour cream sauce or milk dressing. Try cutlets in a new format with us!
Enjoy your meal!
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