Cheese Potato Cutlet Recipe

Cheese Potato Cutlet Recipe

25 min
2-3 People
15 min

How to Make Cheese Potato Cutlets: A Cheesy Delight





Everyone has been having a great time at home lately. Since we have to stay inside, I love cooking and this recipe for potato cutlets with a cheesy twist is a winner! Let me tell you a recent kitchen story.


In the middle of a hot summer, I love spending time in the kitchen making something new. The idea of making simple potato cutlets into a cheesy masterpiece appealed to me. After boiling, mashing, mixing, and frying, I had a plate full of crispy-on-the-outside, gooey-on-the-inside goodness. The cheesy surprise inside each cutlet made a regular snack into a family favorite.


Cheese Potato Cutlet Recipe


For simple fun, make Cheese Potato Cutlets with a crispy outside and a cheesy treat inside. To make them, boil and mash potatoes, add a little spice, wrap a cheese cube in them, and fry them until they are golden brown. The result is a crowd-pleaser that takes the simple potato cutlet to a whole new level.


Learn how to cook better with our specific tips, find the best foods to go with the Cheese Potato Cutlet, and get answers to frequently asked questions.



Cooking Tips


  1. Choosing the Right Cheese: Opt for a melting cheese like cheddar or mozzarella for the gooey center.
  2. Perfect Boiling: Ensure the potatoes are boiled to a smooth texture for a creamy mixture.
  3. Consistent Size: Maintain a uniform size for the cutlets to ensure even frying.
  4. Sealing Technique: Seal the edges well to prevent the cheese from oozing out during frying.
  5. Double Coating: Dip the cutlets in breadcrumbs twice for an extra crispy coating.



Pairing Guide


  • Tomato Ketchup: The classic choice for dipping, adding a tangy kick to each bite.
  • Garlic Mayo: A spicy mayo dip goes well with the cheese.
  • Green Chutney: For those who enjoy a hint of spice, a green chutney is the perfect pairing.
  • Fresh Salad: Add a crisp, cool salad to the side to balance out the tastes.





  • For Coating:
    • Potatoes
    • Salt
    • Paprika
    • 4 tbsp Maida (All-purpose flour)
    • 4 tbsp Rice Flour
    • 4 tbsp Corn Flour
    • Salt
    • Crushed Black Pepper
    • Club Soda
    • Cajun Spice
    • Oil for frying





For Coating:

  1. In a bowl, mix equal amounts of maida, rice flour, and corn flour.
  2. Add salt, paprika, and crushed black pepper to the flour mixture. Mix well.
  3. Set aside a small quantity of the seasoned flour for later use.
  4. To the remaining flour, add club soda gradually, making sure to remove any lumps. Create a lump-free batter for coating the wedges.

For Wedges:

  1. Wash potatoes thoroughly, leaving the skin on, and cut them in half lengthwise.
  2. Cut each half lengthwise again, and if the wedges are too wide, cut them in half once more. Aim for approximately 8 pieces from one potato.
  3. Half-boil the wedges in water with a pinch of salt. Strain the water once the wedges are half-done and set the potatoes aside.
  4. Take the half-cooked wedges in a pan and season them with salt, paprika, and crushed black pepper. Toss the wedges gently to coat them evenly.
  5. Add the seasoned flour to the wedges and toss them again, ensuring they are well-coated.
  6. Dip the coated wedges in the prepared batter and then deep-fry them in hot oil until they turn golden brown.
  7. Remove the fried wedges from the oil and sprinkle your choice of seasoning. Options include amchur powder, salt, pepper powder, Cajun masala, or peri-peri masala.
  8. Serve the Cheese Potato Cutlets hot with a dip of your choice.


Enjoy these crispy and flavorful cutlets as a delightful snack or appetizer!




Frequently Asked Questions about Cheese Potato Cutlet


  1. Can I use any type of cheese for the cutlet?

    • While cheddar and mozzarella work best, you can experiment with your favorite melting cheese.
  2. How do I prevent the cheese from leaking out during frying?

    • Ensure the edges are sealed well, and the cutlets are shaped uniformly.
  3. Can I make these cutlets ahead of time and reheat them?

    • Yes, you can prepare and shape the cutlets in advance, then fry them just before serving.
  4. What is the ideal size for shaping the cutlets?

    • Aim for a medium-sized cutlet for even frying and a balanced cheese-to-potato ratio.
  5. Can I bake the cutlets instead of frying for a healthier option?

    • Yes, bake in a preheated oven at 375°F (190°C) for approximately 20-25 minutes or until golden brown.
  6. Should I refrigerate the cheese before adding it to the cutlet mixture?

    • It's advisable to use chilled cheese cubes to maintain their shape during frying.
  7. How do I ensure the potatoes are mashed smoothly without lumps?

    • Use a potato masher or fork to achieve a smooth, lump-free potato mixture.
  8. Can I add additional spices to the potato mixture for more flavor?

    • Customize the spice levels according to your preference, but ensure a balance to let the cheese flavor shine.
  9. What oil is best for frying the cutlets?

    • Use a neutral oil with a high smoke point, like vegetable or canola oil.
  10. Can I freeze the cutlets for later use?

    • Yes, freeze the shaped cutlets on a tray, then transfer them to a freezer bag. Fry directly from frozen when needed.