Crunchy Potato Cutlets Recipe: Crispy, Simple, and Perfect for Snacks

These crunchy potato cutlets are crispy on the outside, soft and flavorful inside, and incredibly easy to make. Perfect for tea-time, parties, or quick snacks, they deliver satisfying crunch in every bite. A simple yet crowd-pleasing recipe you’ll want to make again and again.

1. How to Make

To make crunchy potato cutlets, mix boiled potatoes with spices, shape into patties, coat with breadcrumbs, and pan-fry or shallow-fry until golden and crispy.

2. Ingredients

Main Ingredients:

• 3 medium potatoes, boiled and mashed
• 1/2 cup breadcrumbs (plus extra for coating)
• 1 small onion, finely chopped
• 1–2 green chilies, finely chopped
• 1 tbsp fresh cilantro, chopped
• 1/2 tsp red chili powder
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1/2 tsp cumin powder
• Salt, to taste
• 2–3 tbsp oil for shallow frying

Optional Add-ins:

• 1/4 cup boiled peas or grated carrots
• 1 tsp ginger-garlic paste
• 1/4 cup grated cheese
• 1/2 tsp chaat masala for extra tang
• 1 egg or 2 tbsp cornstarch slurry for stronger binding

3. Preparation Time

• Prep Time: 10 minutes
• Shaping Time: 5 minutes
• Cooking Time: 10 minutes
• Total Time: ~25 minutes

4. Step-by-Step Instructions

1. In a mixing bowl, combine mashed potatoes, chopped onion, green chilies, cilantro, chili powder, turmeric, garam masala, cumin powder, salt, and 1/2 cup breadcrumbs.
2. Mix until everything forms a smooth, non-sticky dough.
3. Shape the mixture into small round or oval cutlets.
4. Roll each cutlet in breadcrumbs for a crunchy outer layer.
5. Heat oil in a pan over medium heat.
6. Shallow-fry the cutlets for 3–4 minutes per side or until golden brown and crispy.
7. Remove onto paper towels to drain excess oil.
8. Serve hot with ketchup, mint chutney, or spicy mayo.

5. Servings

Makes 8–10 cutlets, serving 3–4 people.

6. Presentation & Decoration

Arrange the cutlets neatly on a platter and garnish with fresh cilantro. Serve with colorful dipping sauces and lemon wedges for a vibrant, appetizing look.

7. Best Time to Eat

Best enjoyed hot and fresh, especially for evening snacks, tea-time, potlucks, or party appetizers.

8. Portion Guide

• Snack: 2–3 cutlets per person
• Party platter: 1–2 cutlets per guest
• Kids’ serving: 1 small cutlet

9. Storage & Shelf Life

• Store uncooked cutlets in the refrigerator for up to 24 hours.
• Cooked cutlets keep well for 2 days in an airtight container.
• Reheat in an air fryer or pan for best crispiness.
• Freeze shaped uncooked cutlets for up to 1 month.

10. Allergy Guide

• Contains gluten if using breadcrumbs; use gluten-free crumbs as needed.
• Egg-free unless added for binding.
• Dairy-free unless cheese is added.

Enjoy these crispy, golden potato cutlets—simple to make, irresistibly crunchy, and perfect for every snacking moment!

FAQs – Crunchy Potato Cutlets Recipe

1. Can I make potato cutlets without frying?

Yes. You can bake the cutlets at 200°C (400°F) for 18–22 minutes or air-fry at 180°C (360°F) for 12–15 minutes. Lightly brush or spray with oil for a crispy texture.

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2. Why do my potato cutlets turn soft or break while frying?

This usually happens if the potato mixture is too moist. Make sure the potatoes are well-drained and cooled. Adding extra breadcrumbs, cornstarch slurry, or an egg improves binding and prevents breaking.

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3. Can I prepare potato cutlets in advance?

Yes. You can shape the cutlets and refrigerate them for up to 24 hours. For longer storage, freeze uncooked cutlets for up to 1 month and fry them directly from frozen.

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4. How can I make potato cutlets extra crispy?

For extra crunch, double-coat the cutlets with breadcrumbs, chill them for 10–15 minutes before frying, and fry in medium-hot oil. Using panko breadcrumbs also enhances crispiness.

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5. Are potato cutlets suitable for kids and parties?

Absolutely. Potato cutlets are kid-friendly and easy to customize. Reduce the spice level for children and make smaller cutlets—perfect for birthday parties, tea-time snacks, and potlucks.