Crispy Onion & Semolina Cutlets

Budget option, with golden brown crust! Onion cutlets with semolina will appeal to those who not only love onions, but love them very much! Because their taste is as pronounced as possible. The cutlets come out quite interesting in taste.
cook time: 45 min
Ruby Colston
Crispy Onion & Semolina Cutlets

Nutrition Facts (per serving)

255
Calories
21g
Fat
14g
Carbs
4g
Protein

Ingredients (8 portions)

Basic:

Garlic 1 clove
Salt to taste
Ground hot pepper to taste
Eggs 1 pc
Tomato paste 1 tsp
Bulb onions 250 g
Vegetable oil 5 tbsp
Semolina 50 g

Recipe instructions

Step 1

Step 1
How to make onion cutlets? For the first time, I recommend not cooking too many onion cutlets. Still, this is a specific dish. From the specified amount of ingredients I got 8 small cutlets. We take white or yellow onions. We use tomato paste mainly for color. It can be replaced with ketchup.

Step 2

Step 2
Peel the onions and cut off the ends on both sides. I usually peel large quantities of onions while wearing sunglasses :) It looks quite strange, but my eyes cry less!

Step 3

Step 3
Chop the onion as finely as possible. Rinse the knife periodically under cold running water. This will also help combat watery eyes. It would even be better to chop the onion in a blender. This way the cutlets will definitely be cooked inside.

Step 4

Step 4
Place the onion in a bowl. Add chicken egg, tomato paste (or ketchup) and semolina. The mixture will immediately acquire a pleasant salmon hue.

Step 5

Step 5
Salt and pepper the mixture, add finely grated garlic. Stir and leave for 20 minutes. at room temperature. During this time, the semolina will swell a little. If the onion produces too much juice, drain it.

Step 6

Step 6
Form small cutlets from the onion mass and fry in sunflower oil on both sides until golden brown. You can add a little water and simmer the cutlets until cooked. The onion inside should become soft, it should not crunch at all.

Step 7

Step 7
The finished cutlets can be placed on paper towels to absorb excess oil, but this is not necessary.

Additional rubrics

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