Potato Cutlets Breaded with Panko
Description: Crispy golden panko-crusted potato cutlets deliver a satisfying crunch with creamy, herb-infused centers. These versatile patties make perfect appetizers, side dishes, or vegetarian mains that everyone will love at your table.
Ingredients
For the Potato Cutlets:
- 2 lbs russet potatoes peeled and cubed
- 1/4 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 2 tbsp fresh parsley finely chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1 tsp salt
- 2 large eggs beaten
For the Breading:
- 2 cups panko breadcrumbs
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper optional
- Vegetable oil for frying
Instructions
- Boil the peeled and cubed potatoes in salted water for 15-18 minutes until fork-tender, then drain and mash until smooth with no lumps remaining.
- Mix the mashed potatoes with flour, Parmesan, parsley, garlic powder, onion powder, salt, and pepper until a cohesive mixture forms that holds together when shaped.
- Divide the potato mixture into 8 equal portions and shape each into oval or round patties about 1/2 inch thick, ensuring even thickness for uniform cooking.
- Combine panko breadcrumbs with paprika and cayenne pepper in a shallow dish, spreading the mixture evenly for consistent coating.
- Dip each potato patty into beaten eggs, coating completely, then press firmly into the panko mixture on both sides until fully covered.
- Heat 1/4 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F, testing with a breadcrumb that should sizzle immediately.
- Fry the cutlets in batches for 3-4 minutes per side until deep golden brown and crispy, avoiding overcrowding the pan to maintain oil temperature.
- Transfer the finished cutlets to a paper towel-lined plate to drain excess oil, then serve immediately while hot and crispy.