Potato and Parmesan Cutlets

Ingredients

In this Telugu adaptation, we incorporate Telugu spices and flavors to enhance the taste of the original Italian dish. The addition of finely chopped onions, green chilies, and ginger adds a spicy kick, while a touch of turmeric gives the cutlets a vibrant yellow color. These changes infuse the dish with the unique flavors of Telugu cuisine, making it a delightful fusion of Italian and Telugu culinary traditions. We alse have the original recipe for Crocchette di patate e parmigiano, so you can check it out.

• 4 large potatoes, boiled and mashed 4 large potatoes, boiled and mashed
• 1 cup grated Parmesan cheese 1 cup grated Parmesan cheese
• 1 onion, finely chopped 1 onion, finely chopped
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• Salt to taste Salt to taste
• 1 cup breadcrumbs 1 cup breadcrumbs
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 28g, 2g
• Protein: 8g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the mashed potatoes, grated Parmesan cheese, chopped onion, green chilies, grated ginger, turmeric powder, and salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Take a small portion of the mixture and shape it into a round cutlet. Repeat with the remaining mixture.
3. 3.
   Place the breadcrumbs in a shallow dish. Coat each cutlet with breadcrumbs, pressing gently to ensure they adhere well.
4. 4.
   Heat vegetable oil in a frying pan over medium heat. Carefully place the coated cutlets in the hot oil and fry until golden brown on both sides.
5. 5.
   Once cooked, remove the cutlets from the pan and drain excess oil on a paper towel.
6. 6.
   Serve the Potato and Parmesan Cutlets hot as an appetizer or as a side dish with a Telugu meal.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are soft and easily mashable. This will ensure a smooth texture for the cutlets.
• Parmesan cheese — Use freshly grated Parmesan cheese for the best flavor. Avoid using pre-packaged grated cheese as it may contain additives that can affect the texture of the cutlets.

Tips & Tricks

• To make the cutlets even more flavorful, you can add a pinch of garam masala or cumin powder to the potato mixture.
• If you prefer a spicier version, increase the amount of green chilies or add a dash of red chili powder.
• For a healthier alternative, you can bake the cutlets in the oven instead of frying them. Simply preheat the oven to 200°C (400°F) and bake the cutlets for 15-20 minutes, flipping them halfway through.

Serving advice

Serve the Potato and Parmesan Cutlets hot with mint chutney or tomato ketchup. They can be enjoyed as a standalone appetizer or as a side dish with a Telugu meal.

Presentation advice

Arrange the cutlets on a serving platter and garnish with fresh coriander leaves. For an added touch, you can sprinkle some chaat masala on top to enhance the flavors.