Carrot Cutlets
Tender slices of boiled carrot are transformed into savory cutlets in this unique vegetarian dish from the turn of the 20th century. The carrots are marinated in a vibrant, spicy paste of fresh coriander, green chilies, ginger, and garlic, then coated in breadcrumbs and egg before being pan-fried to a golden crisp. This method creates a delightful contrast between the soft, sweet carrot interior and the savory, crispy exterior.
Ingredients
- 1 whole Large carrot (Choose a thick, tender carrot (approx. 1/4 seer or 1/4 lb).)
- 1/2 inch piece Fresh ginger (Peeled.)
- 3 cloves Garlic (Peeled.)
- 1/2 cup Fresh coriander (cilantro) (Leaves and tender stems (originally 3 small bunches).)
- 1 to 2 Green chilies (Adjust to taste.)
- 1/2 teaspoon Turmeric powder (Originally 2 flat spoons, reduced for modern taste.)
- 1 teaspoon Salt (Flat spoonful.)
- 2 teaspoons Lemon juice
- 1 cup Breadcrumbs (Use fine dry breadcrumbs (quantity estimated).)
- 2 whole Eggs
- 1/2 cup Ghee (For shallow frying (can substitute with oil).)
More recipes using Carrot
Carrot Upperi/Poriyal/Sabji
A simple and flavorful side dish made with carrots, onions, and spices, perfect to accompany rice or curry.
Carrot Cake/Carrot Pola
This is a delightful dessert/cake for sweet lovers, combining the natural sweetness of carrots with the richness of condensed milk and the aroma of cardamom.
Carrot Kheer/Carrot Payasam
A very special sweet milk made of carrot, offering a delightful blend of flavors from carrots, milk, and cardamom, enriched with ghee and almonds.
Carrot Pudding/Dessert
Sweet and tasty carrot pudding, a delightful dessert from the Malabar and Kerala Muslim/Mappila cuisines.
Instructions
- 1Peel the carrot and trim the ends. Cut it lengthwise into two halves. Place in a pot of water and boil until tender but not mushy. Remove from water and let it cool completely.
- 2Once the carrot is cool enough to handle, carefully slice the halves into 6 uniform, thin cutlet-shaped planks. Be gentle to ensure they do not break or mash.
- 3Wash the coriander and green chilies. Grind the ginger, garlic, coriander, and green chilies into a smooth, dry paste (do not add water). Mix in the turmeric, salt, and lemon juice.
- 4Apply the spice paste evenly on both sides of each carrot slice. Carefully press breadcrumbs onto the spiced slices, ensuring they are fully coated without breaking.
- 5Beat the eggs thoroughly with a fork. Heat ghee in a frying pan over medium heat. When the ghee is hot (smoking slightly), dip each breaded cutlet into the beaten egg using a flat spatula to support it. Place gently into the hot ghee and fry until pale red or golden brown on both sides.
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