Carrot cutlets

Сarrot cutlets

700 g carrots, 2 tbs. semolina, 50 g butter, 1 tbs. sugar, 2 cups milk, 4 eggs, vegetable oil for frying, crumbs for dusting, salt.

Fresh carrots cleaned and cut into thin slices, put in a pot, add salt, sugar, butter and pour the milk. Simmer under the lid closed on low heat until soft carrots. Then pour the semolina, it is possible and other groats, and cook for about 8-10 minutes.

The mixture was cooled slightly and put the egg yolks one at a time, gently interfering with them.

Сool the mass. From the resulting mass sculpt cutlets roll under their first in egg, then in breadcrumbs. Fry cutlets until golden brown.


10 Comments Add yours

  1. This sounds amazing, I would love to see a photo of the final product.


  2. I LOVE carrots – what a great idea!! Thank you!!


  3. Simple and interesting, just how I like my carrots! 🙂


  4. Candace Kage says:

    Great carrot side dish. Will have to remember.


  5. The book was published in 1955. Then in the USSR photo ready meals are not provided 🙂


  6. Erin Nichols says:

    I'm not always a fan of cooked carrots, but these are enticing and sound really good. Perfect side dish!


  7. Dave says:

    That sounds like an awesome dish, I love carrots and this sounds like a delicious new (to me) way of using them!


  8. Bella B says:

    This sounds very tasty! Carrots are such a great side dish.


  9. Butter, milk, sugar, all on top of carrots?!?!? Um yes I'll have some of those. The recipes from this book sound so simple yet so delicious, Klauss!!!


  10. Bon appetit, Danielle!


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