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Vegetable Schnitzel
Created by: Howcan Team
Ingredients
- 4 large potatoes, peeled and boiled
- 2 carrots, grated
- 1 small onion, finely chopped
- 1 cup bread crumbs
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Mash the boiled potatoes in a large bowl and mix in the grated carrots, chopped onion, paprika, garlic powder, salt, and pepper.
- Divide the mixture into 4 equal portions and shape each portion into a flat, oval schnitzel.
- Dredge each schnitzel in the flour, dip into the beaten eggs, and then coat with bread crumbs, pressing gently to adhere.
- Heat vegetable oil in a large skillet over medium-high heat.
- Fry the schnitzels for 3-4 minutes on each side, or until golden brown and crispy.
- Remove from the skillet and place on a paper towel-lined plate to drain excess oil.
- Serve hot with a side of salad or mashed potatoes. Enjoy!
Vegetable Schnitzel is a popular vegetarian twist on the classic Austrian dish, Wiener Schnitzel. It originated in the 19th century as a way to cater to the growing vegetarian population in Europe. This crispy, breaded dish typically features eggplant, zucchini, or cauliflower as the main ingredient. Chefs across Europe have put their own spin on the recipe, with some adding a variety of herbs and spices to enhance the flavor. In recent years, it has gained popularity in vegetarian and vegan restaurants worldwide. The key to a perfect Vegetable Schnitzel lies in the breading and frying technique, ensuring a crunchy exterior and tender interior. For a unique twist, some chefs use chickpea flour or panko breadcrumbs for added texture. Today, the best versions of this dish can be found in traditional Austrian restaurants, where chefs have perfected the art of making the perfect Vegetable Schnitzel.
30 min
4
320 calories
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