John Myers
Zucchini Schnitzel
The perfect zucchini schnitzel recipe with a picture and simple step-by-step instructions.
- 1 Cup Bulgur
- 2 cups Water
- Onion, garlic
- 0,5 pack Soup vegetables
- 2 teaspoon Vegetable stock powder
- Salt pepper
- 2 middle Zucchini
- 200 g Yogurt 10% fat
- 1 stalk Mint fresh
- 1 stalk Lemon juice + zest
- 1 teaspoon Olive oil
- Breadcrumbs + flour for breading
- 1 Eggs
- Frying fat
- Wash the mint, pluck it off and dry it, then cut it into small pieces. Put the yogurt, lemon juice and zest, olive oil and mint in a bowl and stir. Season with salt and pepper.
- Wash and dry the zucchini and cut off the curves, then cut even slices, season with salt and pepper, set aside.
- For the vegetable bulgur, peel and chop the onion and garlic. Clean the soup vegetables and cut them into very fine cubes. Also cut the zucchini sections into small pieces. Heat some oil in a pan / saucepan and sweat the vegetables in it. Add the bulgur and fry briefly. Then deglaze with the water and add the vegetable stock. Cover and simmer gently, stirring frequently. Cook the bulgur according to the instructions on the package.
- Stick the eggs in a deep plate, turn the zucchini in flour, then turn them one after the other in the eggs and breadcrumbs and bread them.
- Heat the frying fat in a large pan and fry the zucchini until crispy. If necessary, let it drain on paper towels.
- Try the bulgur to see if it is done (if necessary add some more water and finish cooking) and, depending on your taste, season with Pul Biber.
- Arrange and serve zucchini schnitzel, vegetable bulgur and dip.
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