Potato schnitzels! An incredibly delicious potato recipe! Crispy outside and tender inside!

Why This Recipe Is Helpful

• Easy to make with only a few ingredients.
• A great way to use leftover potatoes.
• Versatile; pair them with various dips and sides.

Best For

Families looking for a quick meal or anyone who enjoys comforting, home-cooked dishes.

Be Careful If

This recipe is fried, which means it can be high in calories and fat. People monitoring their fat intake should enjoy these in moderation.

Ingredients

• 250 g (about 1 cup) Potatoes
• 1 slice White bread
• 60 ml (1/4 cup) Milk
• 1 Egg
• Salt, to taste
• Black pepper, to taste
• Paprika, to taste
• 20 g (1/4 cup) Parmesan cheese, grated
• Garlic, to taste
• Vegetable oil, for frying
• Fresh herbs, to taste
• 40 g (1/3 cup) Wheat flour

Ingredient Notes

• Use starchy potatoes like Russets for a fluffier texture.
• You can substitute the white bread with whole grain for added fiber.
• Fresh herbs like parsley or chives can enhance flavor.

Kitchen Tools Needed

• Grater
• Mixing bowl
• Frying pan
• Turners or spatula

Step-by-Step Instructions

1. Peel and grate the potatoes using a box grater. Squeeze out the excess water thoroughly.
2. In a separate bowl, soak the slice of white bread in the milk until it has softened.
3. Add the soaked bread, egg, salt, black pepper, paprika, Parmesan cheese, garlic, and fresh herbs to the grated potatoes. Mix until everything is well combined.
4. Shape the mixture into schnitzels, pressing them gently to form flat patties.
5. Coat each schnitzel with wheat flour, shaking off any excess.
6. In a frying pan, heat vegetable oil over medium heat. When hot, carefully place the schnitzels in the pan.
7. Fry each schnitzel for 3-4 minutes on each side, or until they turn golden brown and crispy.
8. Serve immediately, perhaps alongside a refreshing salad or your favorite dipping sauce.

Pro Tips

• Make sure the oil is hot enough to prevent the schnitzels from absorbing too much oil.
• Don’t overcrowd the frying pan, as this can lower the oil temperature and result in soggy schnitzels.
• Use a slotted spoon to drain excess oil from the schnitzels after frying.

Lighter Swaps

• For a lighter preparation, consider baking the schnitzels in the oven at 400°F (200°C) until golden and crispy.
• Instead of regular milk, use almond or oat milk for a dairy-free version.

Common Mistakes

• Not enough squeezing of the potatoes can lead to soggy schnitzels.
• Overcrowding the pan will lead to uneven cooking and less crispiness.

Serving Suggestions

These schnitzels pair wonderfully with a tangy dipping sauce or a fresh salad for a light meal.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to three days.

Reheating Tips

Reheat in a skillet over medium heat to restore their crispiness rather than using a microwave.

Nutrition Estimate

Calories: 220
Protein: 6 g
Carbs: 30 g
Fat: 10 g

Values are estimates and may vary by ingredients and portion size.

Recipe Summary

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Cuisine: Comfort Food
Course: Snack/Main Dish
Calories: 220

Frequently Asked Questions

Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes can work well for a different flavor profile but will slightly change the texture.

Can I freeze the schnitzels?
Yes, you can freeze them after frying. Just be sure to reheat them thoroughly before eating.

Are these schnitzels vegetarian?
Yes, they are suitable for vegetarians since the main ingredients are potatoes and bread.