Recipe for Snacks Post Date: 2024-10-04 11:46:52
rispy Potato Cutlets are delightful snacks or appetizers made from long, thin grated potatoes mixed with flavorful spices and herbs, coated in breadcrumbs, and fried until golden and crispy. These cutlets are perfect for tea-time snacks, party appetizers, or as a side dish. Their crunchy exterior and soft, savory interior make them irresistible to potato lovers of all ages!
Ingredients:
- 4 large potatoes, peeled and grated into long, thin strands
- 1/2 cup breadcrumbs
- 2 tablespoons cornstarch or all-purpose flour
- 1 onion, finely chopped
- 2 green chilies, finely chopped (adjust to taste)
- 2 tablespoons chopped fresh cilantro or parsley
- 1 teaspoon ginger-garlic paste
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- Salt to taste
- Oil for shallow frying
- Lemon wedges for serving
- Fresh cilantro or parsley leaves for garnish (optional)
Instructions:
- Prepare the Grated Potatoes:
- Peel the potatoes and grate them into long, thin strands using a grater. Squeeze out any excess moisture from the grated potatoes using a clean kitchen towel or paper towel.
- Mix the Ingredients:
- In a large mixing bowl, combine the grated potatoes, breadcrumbs, cornstarch or flour, finely chopped onion, green chilies, chopped cilantro or parsley, ginger-garlic paste, cumin powder, turmeric powder, red chili powder, and salt. Mix well until all the ingredients are evenly incorporated and the mixture holds together.
- Shape the Cutlets:
- Take a portion of the potato mixture and shape it into a flat, round cutlet. Repeat with the remaining mixture to make all the cutlets.
- Coat the Cutlets:
- Heat oil in a frying pan over medium heat for shallow frying.
- Coat each potato cutlet with additional breadcrumbs on both sides, pressing gently to ensure the breadcrumbs adhere well to the surface.
- Fry the Cutlets:
- Carefully place the coated cutlets in the hot oil, a few at a time, without overcrowding the pan.
- Fry the cutlets until they turn golden brown and crispy on both sides, flipping them gently with a spatula as needed for even cooking. This usually takes about 4-5 minutes per side.
- Drain and Serve:
- Once the cutlets are golden and crispy, remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
- Garnish the Crispy Potato Cutlets with fresh cilantro or parsley leaves (if using).
- Serve hot with lemon wedges and your favorite chutney or dipping sauce on the side.
Enjoy these Crispy Potato Cutlets as a delicious and satisfying snack or appetizer!
