Zdeněk Miler's Mole with his hedgehog friend
And so the
Schnitzel saga continues with another of my own creations and a
permanent favourite: the VegHog's legendary courgette Schnitzel.
As you may know The VegHog is veggie burger crazy and it regularly keeps making some veggie Schnitzel. (See my Aubergine Schnitzel recipe here.)
Sometimes
vegetarian burgers can be complicated to make and have many different preparation phases but these are extremely easy to make – no breading needed! I
much prefer this style to the breaded versions because these aren't
messy at all and they also are fairly light.
2 Courgettes
1 Onion
2 Cloves of garlic
1 Chili pepper
2 Eggs
Grated cheese
Wheatflour
Salt & pepper
Olive oil
Method
Grate the
courgettes and cheese with a cheese grater. Finely chop the onions,
garlic and chili. Mix these ingredients in a bowl and season them
with salt and pepper. Add the eggs to the mix and while stirring add
flour until you have a paste that holds firmly together.
Heat a good layer
of olive oil in a frying pan (about enough to reach halfway up the
Schnitzel). Add the mix to the pan with a tablespoon and form thin
Schnitzel out of it in the pan. About half a centimeter is a good
thickness.
Fry until the
Schnitzel are brown in places, but not burned or too dry, and then
turn them over. When the Schnitzel are fried, place them on a sheet of kitchen roll that will remove the excess oil.
You can eat them
in many possible variations: as burgers, with potato mash, between
potato rösti, you tell me!
Stay hungry!
Your VegHog
Serving suggestion with seedy spelt flatbread:
ReplyDeletehttp://the-veghog.blogspot.co.uk/2013/02/seedy-spelt-flatbreads.html
And yet another serving suggestion with potato mash and steamed mini cauliflowers:
ReplyDeletehttp://the-veghog.blogspot.co.uk/2013/03/courgette-schnitzel-with-mashed.html
Check it out!