Learn how to make delicious Italian Vegetable Cutlets with a crispy coating and flavorful filling.

Cotolette di verdure

Vegetable Cutlets are a delightful and versatile vegetarian main course, ideal for any time of the year! This Italian recipe features zucchini, carrots, potatoes, leeks, and spinach, but you can customize the vegetable mix based on the season to create a new version each time. It’s also a practical fridge-clearer recipe, perfect for using leftover veggies and turning them into something truly appetizing.

The shape and texture resemble classic cutlets: a golden, crispy coating encases a soft, flavorful interior. The result is irresistible and will win over the entire family, kids included! Serve them freshly fried, still hot and fragrant, with a salad or seasonal side dish: vegetable cutlets will become a tasty and ever-changing addition to your vegetarian menus.

Other Vegetable Cutlet Ideas:

• Vegetarian Cutlets
• Zucchini and Scamorza Cutlet
• Spinach Cutlets
• Artichoke Cutlets
• Eggplant Parmigiana Cutlets
• Eggplant Cutlets

Ingredients

• 2 zucchini
• 2 carrots
• 2 potatoes
• 1 leek
• 100g spinach
• 2 eggs
• Breadcrumbs as needed
• Salt and pepper to taste
• Olive oil for frying

Instructions

1. Boil the potatoes until tender. Peel and mash them.
2. Grate the zucchini and carrots. Finely chop the leek and spinach.
3. In a large bowl, combine mashed potatoes, grated vegetables, chopped leek and spinach.
4. Add salt and pepper to taste.
5. Shape the mixture into cutlet-sized patties.
6. Beat the eggs in a separate bowl.
7. Dip each patty into the beaten eggs, then coat with breadcrumbs.
8. Heat olive oil in a frying pan over medium heat.
9. Fry the cutlets until golden and crispy on both sides.
10. Drain on paper towels and serve hot.

Total Time: 45 min

Cuisine: Italian