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Crispy Potato Schnitzel

This comforting crispy potato schnitzel, paired with a creamy yogurt sauce, is perfect for a satisfying lunch or dinner, using simple pantry ingredients.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Comfort Food
Calories: 320
Ingredients Method Notes

Ingredients
  

For the schnitzel
  • 650 grams 650 grams (about 1.4 pounds) potatoes Starchy varieties like Russets are best.
  • 90 grams 90 grams (about ¾ cup) cornstarch Helps create crispiness.
  • 100 ml 100 ml (about ⅓ cup) milk
  • 1 piece 1 red pepper, chopped Adds sweetness and color.
  • a handful A handful of parsley, chopped For freshness.
  • to taste grams Salt, to taste
  • to taste grams Black pepper, to taste
  • Oil for frying Oil for frying
For the yogurt sauce
  • 200 grams 200 grams (about ¾ cup) yogurt Plain yogurt works best.
  • 1 tablespoon 1 tablespoon mustard Adjust to taste.
  • 1 teaspoon 1 teaspoon garlic powder Adjust to taste.
  • 2 tablespoons 2 tablespoons mayonnaise

Method
 

Preparation
  1. Peel the potatoes and grate them using a box grater. Squeeze out as much excess moisture as possible using a clean kitchen towel.
  2. In a large bowl, combine the grated potatoes, cornstarch, milk, chopped red pepper, chopped parsley, salt, and black pepper. Mix until well incorporated.
  3. Take small portions of the potato mixture and shape them into flat rounds, about ½ inch thick.
Cooking
  1. Heat oil in a frying pan over medium-high heat. Once hot, carefully place the potato rounds in batches. Fry for about 4-5 minutes on each side until golden brown and crispy.
  2. Drain the schnitzels on paper towels.
Making Yogurt Sauce
  1. In a separate bowl, combine yogurt, mustard, garlic powder, mayonnaise, and a pinch of salt. Mix until smooth.
Serving
  1. Serve the schnitzels hot with the yogurt sauce on the side.

Notes

Ensure to squeeze out excess moisture from the grated potatoes to avoid sogginess. Adjust cooking time based on thickness. Consider using different herbs or spices in the potato mixture for variety.