Potato fritters recipe: With a light, crisp exterior, tender, soft interior, these potato fritters come together quickly and are shallow fried on a pan (instead of deep-fried), which makes for a perfect breakfast or snack at any time of the day.
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These potato fritters are made with shredded potatoes, flour, egg, and seasoning spices. These are flavorful, addictive, and will be loved by kids and adults alike.
However, potato fritters can also be made from precooked or leftover mashed potatoes but they taste entirely different from those made from shredded potatoes.
Serve this savory pancake dish as an appetizer with plain yogurt, yogurt sauce, applesauce, mayonnaise, or ketchup for dipping. OR as a side dish with grilled or roasted meat. I also like to put these in sandwiches.
Here I have paired these with my homemade yogurt sauce which I have prepared by whisking ½ cup yogurt, ⅙ teaspoon lemon juice, 1 teaspoon olive oil, ¼ teaspoon minced garlic, ⅙ teaspoon sugar to balance the flavor, salt, and freshly ground pepper to taste.
You can also store these fritters for 3 days in the refrigerator and gently reheat them on the stovetop adding a few drops of oil before serving.
More such easy recipes:
Pro Tips
Before we get to the recipe below, here are a few points you should keep in mind to make sure your fritters will turn out the best every time you make them.
- Coarsely grate the potatoes and onion. If using the box grater, use the largest hole.
- To get crispy texture you will need to squeeze out all the excess water from the grated potatoes and onion before mixing with other ingredients.
- The key to a perfect fritter is the right amount of flour and egg. You just need to add enough to bind the ingredients together.
- Make sure the oil is hot enough before adding the potato mixture into the oil.
Instructions Step By Step
- Peel the potatoes and onion, then coarsely grate them using a large hole of the box grater or food processor fitted with a grating disk.
- Place the potato mixture into a clean kitchen towel or cheesecloth and squeeze as much liquid as you can out of the mixture.
- Transfer the potatoes and onion to a large mixing bowl and add with salt, pepper, garlic powder, all-purpose flour, cornflour, baking powder, and sweet paprika.
- In a small mixing bowl, lightly beat the egg and pour over the potatoes. Then stir to mix everything well.
- Heat some oil in a non-stick frypan or cast-iron skillet. Once the oil is hot enough, reduce the flame to medium and add a spoonful of potato mixture, gently press to flatten, and shallow fry for about 3-4 minutes on each side or until crisp and golden brown from both sides. Cook 3-4 fritters at a time depending on the size of the pan. Do not overcrowd the pan.
- Place the fritters on a paper towel, to absorb the excess oil and serve immediately.
Potato Fritters Add-ins
These fritters are delicious as-is, but here are some ideas to add some more flavor to the fritters based on your taste or what you have in the refrigerator.
- Cheese: You can add some shredded cheddar, parmesan, or mozzarella cheese.
- Fresh herbs: Finely chopped scallions, dill, or parsley can be added.
- Bread crumbs: You can substitute all-purpose flour and cornflour with bread crumbs.
- Butter: Swap oil with butter for a rich flavor.
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Potato Fritters Recipe
INGREDIENTS ( 1 CUP = 250 ML )
- 3 large-sized potatoes
- ½ medium-sized onion
- 1 egg
- 2 tablespoon all-purpose flour
- 1 tablespoon cornflour
- ½ teaspoon baking powder
- ½ teaspoon garlic powder
- ½ teaspoon sweet paprika
- ¼ teaspoon freshly ground black pepper or to taste
- salt as required
- oil for shallow frying
INSTRUCTIONS
- Peel the potatoes and onion, then coarsely grate them using a large hole of the box grater or food processor fitted with a grating disk.
- Place the potato mixture into a clean kitchen towel or cheesecloth and squeeze as much liquid as you can out of the mixture.
- Transfer the potatoes and onion to a large mixing bowl and add the salt, pepper, garlic powder, all-purpose flour, cornflour, baking powder, and sweet paprika.
- In a small mixing bowl, lightly beat the egg and pour over the potatoes. Then stir to mix everything well.
- Heat some oil in a non-stick frypan or cast-iron skillet. Once the oil is hot enough, reduce the flame to medium and add a spoonful of potato mixture, gently press to flatten, and shallow fry for about 3-4 minutes on each side or until crisp and golden brown from both sides. Cook 3-4 fritters at a time depending on the size of the pan. Do not overcrowd the pan.
- Place the fritters on a paper towel, to absorb the excess oil and serve immediately.
Notes
- Coarsely grate the potatoes and onion. If using the box grater, use the largest hole.
- To get the crispy texture You will need to squeeze out all the excess water from the grated potatoes and onion before mixing with other ingredients.
- The key to a perfect fritter is the right amount of flour and egg. You just need to add enough to bind the ingredients together.
- Make sure the oil is hot enough before adding the potato mixture into the oil.
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