Crispy Amadumbe Schnitzels

Amadumbes hold a special place in South African kitchens. Some enjoy them simply boiled with a pinch of salt, while others love them in a comforting puli (mixed curry). My favourite? Marinated with garlic and masala, then pan-fried until deliciously golden. I’ve also transformed them into a flavourful kofta curry.

This humble root vegetable is wonderfully versatile and deeply rooted in our heritage. Today, I’m sharing one of my signature Amadumbe recipes—a fusion of tradition and modern flavours that’s guaranteed to be a crowd-pleaser, especially with the kiddies! 

Ingredients

Amadumbe

– 400g amadumbes
– Salt, to season
– A generous sprinkle of finely ground black pepper
– 1–2 tsp (5–10ml) chilli powder
– 1 tsp (5ml) turmeric powder

The Batter

– 1 cup (250ml) cake wheat flour
– 1 tsp (5ml) mild chilli powder
– 1 tsp (5ml) cumin powder
– 1 tsp (5ml) curry powder (I used Pakco Masala)
– ½ tsp coriander powder
– ½ tsp turmeric powder
– ½ tsp yellow asafoetida (hing)
– 1 tsp (5ml) salt
– 1 Tbsp (15ml) freshly crushed garlic or garlic paste
– 300ml ice-cold water

Crumbs

– 2 cups panko breadcrumbs
– ¼ tsp salt
– Optional: Add a little extra masala or chilli powder if you’d like more heat.

For Frying

– Vegetable oil for deep frying

Let’s Cook 🙂

Start by thoroughly washing the amadumbes, then boil them in salted water until soft and tender. They should still hold their shape, so be careful not to overcook them until mushy.

Drain and allow them to cool. Peel the amadumbes, then slice them lengthwise into thin slices. If the amadumbes are very soft, slice them slightly thicker to prevent them from breaking.

Season both sides of each slice with a generous sprinkle of salt, black pepper, chilli powder and turmeric powder.

Prepare the Batter

While the amadumbes are boiling, prepare the batter.

In a medium bowl or casserole dish, combine the flour, chilli powder, cumin powder, curry powder, coriander powder, turmeric powder, hing and salt.

Gradually add the ice-cold water, a little at a time, until you have a thick-ish, pourable consistency. Stir in the freshly crushed garlic or garlic paste.

Prepare the Crumbs

Place the panko breadcrumbs into a shallow bowl or platter and season with the salt. If you enjoy a little extra heat, you may add a little masala or chilli powder.

Dip each amadumbe slice into the batter. Then coat the slice thoroughly in the seasoned panko breadcrumbs.

Heat the vegetable oil over medium heat. Fry the schnitzels until they are beautifully golden brown and crispy.

Drain on paper towel or in a colander before serving.

Serving Suggestions

– Serve as a delicious snack with chilli mayo or your favourite dipping sauce.
– Fill crisp lettuce wraps with the schnitzels, onions, gherkins, lettuce, avocado and a dressing of your choice.
– Serve as a vegan burger with your favourite toppings.
– Top the schnitzels with a rich mushroom sauce and enjoy with your favourite side dishes.