Crispy Potato Cutlets

Potato cutlets are perfect potato snacks to serve as appetisers for your next party. On my tables these crispy Indian potato snack disappear in seconds! The best thing is you can make them ahead and freeze them as well.

5 from 4 votes

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Course: Appetizer, Snack

Cuisine: Indian, indian cuisine

Keyword: aloo, potato

Prep Time: 10

Cook Time: 20

Refrigerating time: 30

Total Time: 30

Servings:

Calories: 352kcal

Author: Rekha Kakkar

Ingredients

400 gms potato boiled & grated
½ cup cheddar cheese grated
1 cup grated zucchini
Salt to taste
1 teaspoon chili flakes
1 tsp dried parsley
1 teaspoon dried herbs
1 teaspoon black pepper
2 tablespoon coriander leaves fresh
¼ cup oil
¼ cup all purpose flour/maida
½ cup bread crumbs

Instructions

Make Cutlet mixture

Making Potato Mixture for Cutlets
Start with grating zucchini first. Grate zucchini with larger holes of a box grater and keep it aside. You can use food processor if you wish to.
In a bowl and add boiled potatoes, grated zucchini, and grated cheese, parsley, chilli flakes, salt, mixed herbs, black pepper, and coriander leaves. Mix all the ingredients well.

Shaping Triangle Cutlets

Grease your palm with some oil. On flat surface spread the potato mixture using your fingers to flatten it.
With the use of a knife perfect the edges of the mixture and make a rectangular shape. Place this in the refrigerator for 30 minutes.
After 30 minutes, take out the mixture and with a knife cut them first into squares and then further in the middle to form triangles.Shape them in triangles as shown in the picture.

Preparing Coating for Cutlets

First make a batter for coating the cutlets.In a bowl add maida/all purpose flour, salt, and water. Mix it well to make a thin batter.
Dip the triangles in the coating batter. Coat it into bread crumbs nicely. shake of extra bread crumbs.

Shallow Fry Potato cutlets

In a pan heat some oil. When the oil starts to smoke, carefully add the cutlets and shallow fry them.
Flip and fry them from both sides until they are golden brown.
When done, switch off the heat and serve with ketchup, chutney or dip of your choice.

Baked Potato Cutlets

Spray or brush the potato triangles with oil or cooking spray.Preheat oven to 200C for 5 minutes.
Bake 9-11 minutes or until crumbs are crisp and cheese is melted.Your baked cutlets are ready.

Potato Cutlets in the Air Fryer

Preheat air fryer to 200C. Brush the cutlets with thin layer of oil or use a spray can to spray oil.
Place the shaped cutlets in a single layer in the air fryer basket.
Air fry them in small batches as per your air fryer for 7-8 minutes or until crisp and golden brown.

Video

Notes

It is very important to use right amount of potato and cheese.
Be sure to use a mix of mozzarella cheese and cheddar cheese for best this recipe. This will give you perfect gooey texture and cheesy taste.
Freeze them before cutting into triangles. That is very important for right shape.
I make sure to dip them nicely in the flour batter before coating into bread crumbs. This way I make sure there is beautiful golden crispy crunchy layer outside these potato triangles.
Press the breadcrumbs over each cheese potato triangle to ensure even coating.
You can freeze them for later, or shallow fry and cook till golden brown.

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