Fried Zucchini Cutlets in Cashew Crust with Tomato-Celery-Salad


  • 4 zucchini
  • 150g roasted cashews
  • 120g breadcrumbs
  • 4 Tbsp flour
  • 1300 ml vegetable oil
  • salt
  • pepper


  • 700g cherry tomatoes
  • 300g celery
  • 2 scallions
  • 2 limes (juiced)
  • 1 Tsp agave
  • 1 Tsp smoked paprika
  • ½ Tsp cayenne pepper
  • salt
  • black pepper


  1. For the salad, cut the tomatoes and celery into small cubes. Finely dice the scallions and put them together with the tomatoes and celery into a bowl. Mix the juice of two limes with agave, smoked paprika, cayenne, salt and pepper and pour the dressing over the salad.
  2. Cut the zucchini horizontally once for easier handling. Then divide them into 2 cm thick cutlets. Place paper towels on your counter, put zucchini on top and lightly salt them. Let them sit for 30 minutes to draw out moisture. Afterwards, lightly dab them off.
  3. In a small, shallow dish mix together flour and water (approximately 80 ml) until it reaches a viscous consistency. Crush the cashews in either a mortar or a food processor and mix it with the flour in another shallow dish. Dredge the cutlets in the flour batter before coating them with the breadcrumbs.
  4. In a large pan heat oil and fry the zucchini on both sides until golden brown. Drain on paper towels.
  5. Plate zucchini cutlets with the tomato celery salat. Garnish with finely sliced scallions.