Try this Crispy Golden Potato Cutlets recipe, or contribute your own.
- 1 1/2 tsp salt
- 1/2 cup oil for frying
- 1/2 tsp cumin powder
- 3-4 large russet potatoes
- 1 medium red onion chopped finely
- 2 green chilies de-seeded and chopped finely
- a handful of fresh chopped coriander
- 1 tsp red kashmiri chili powder (can substitute with cay
- 1/2 tsp coriander powder
- 2 eggs + 1 tablespoon water
- 1 1/2 cup dry breadcrumbs
- Carbohydrate 62.02729 g
- Cholesterol 0 mg
- Fat 676.888775568076 g
- Fiber 4.32760001373291 g
- Protein 11.62341 g
- Saturated Fat 54.9802700455937 g
- Serving Size 1 1 recipe (759g)
- Sodium 622.493 mg
- Sugar 57.6996899862671 g
- Trans Fat 29.9657030245636 g
- Calories 6282 calories
Step-by-step
- Wash the potatoes thoroughly and peel them.
- Put the peeled potatoes in a large pot with enough water to cover them completely and boil until the potatoes are completely boiled, and a fork slips through easily.
- Once the potatoes are boiled, drain them in a colander and wait for them to cool.
- After the potatoes are cooled, mash them with a potato masher or a fork in a large bowl.
- Add the chopped onions, the chopped green chilies and the chopped coriander.
- Add 1½ tsp salt, 1 tsp red kashmiri chili powder, ½ coriander powder, ½ tsp cumin powder. Mix all of these ingredients together until well combined.
- Shape the cutlets with your hands. You can make them round, or rectangle like I've done.
- In a medium bowl whisk the eggs together with the water.
- In a separate bowl or plate add the dry breadcrumbs.
- Carefully dip each cutlet in the egg mixture first, and then the breadcrumbs covering the surface completely. Place on a tray.
- Heat oil in a medium sized fry pan, and add the cutlets. Make sure not to overcrowd the pan.
- Fry the cutlets on each side for about 2-3 minutes or until the outer layer is a deep golden brown.
- Serve with ketchup, mustard or any condiment of your choice.
The ingredient list fails to mention that russet potatoes are high-starch tubers essential for structural integrity. Low-starch varieties contain excess moisture that causes cutlets to disintegrate during frying. Boiling whole potatoes with their skins removed ensures uniform water absorption. Drain the cooked potatoes completely in a colander. Allow them to cool until safe to handle before mashing. Trapped steam turns residual starch gummy.
Chemical Flavor Interactions and Frying Mechanics
Raw onions and green chilies release moisture upon salt addition. Mix the spices thoroughly into the mashed potato base to distribute capsaicin and aromatic essential oils evenly throughout the starch matrix. Whisking eggs with one tablespoon of water thinned the protein strands, allowing a uniform egg wash layer to adhere. Dry breadcrumbs provide an outer barrier that absorbs frying oil rapidly while insulating the interior.
- Overcrowding the pan lowers oil temperature and produces greasy cutlets. Fry in batches at a moderate heat.
- Deep golden brown surfaces require precisely two to three minutes per side in properly heated oil.
- If kashmiri chili powder is unavailable, substitute an equal volume of sweet paprika combined with a pinch of cayenne pepper for heat regulation.
