Simple Grated 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 side dish for breakfast or snack at any time of the day.
With just a few simple ingredients, this dish is an easy recipe that anyone can make. These potato fritters are made with shredded potatoes, onion, flour, egg, and seasoning spices. These are flavorful, addictive, and will be loved by kids and adults alike.
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. I also like to serve these fritters with my mayo ketchup sauce.
You can also store these fritters for 3-4 days in the refrigerator in an airtight container and gently reheat them on the stovetop adding a few drops of oil before serving.
More such easy recipes:
- Crispy Mashed Potato Fries
- Smashed Potatoes in Air Fryer
- Spinach Omelette
- Asian Cucumber Salad
- Mediterranean Yellow Rice
- Cheesy Ramen
- Paneer Pakora
- Sweet Onion Sauce
Tips
Before we get to the potato fritters 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 achieve a perfectly crispy texture, it is crucial to thoroughly squeeze out all the excess water from the grated potatoes and onion before combining them with the rest of the ingredients. This step helps to remove excess moisture, allowing the mixture to bind together more effectively and ensuring a delightful crunch when cooked to perfection.
- 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.
- Before adding the potato mixture to the hot oil, it is important to make sure that the oil is hot enough.
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, mozzarella cheese, or a dollop of sour cream.
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.
Commonly Asked Questions
A potato fritter is a combination of grated potatoes, onion, eggs, flour, and spices. These ingredients are combined to make a fritter that is then pan-fried. Similar types of recipes include potato latkes which are traditional Jewish type potato fritters and potato cakes which are usually made with mashed potatoes instead of grated potatoes. The commonalities are they are all made with potatoes and they are all fried.
If your fritters are not crispy it could be because you did not fry them long enough or the oil was not hot enough. Make sure the oil is hot before you place the fritter in the pan. To test if the oil is hot enough, sprinkle a touch of the batter into the pan, if it sizzles then the oil is ready.
You can serve potato fritters with a dipping sauce, sour cream, or even applesauce. Potato fritters make a good side dish to any meal or you can eat them for breakfast topped with some smoked salmon and capers.
Yes, absolutely, you can freeze potato fritters. To freeze potato fritters, lay them in a single layer on a baking sheet and place them in the freezer. Once they are frozen, transfer to a storage container or Ziploc bag.
Potato fritters and cakes are similar though potato cakes may be made with mashed potatoes and not raw, grated potatoes. Both fritters and cakes are fried and will taste quite similar but have a different texture.
Chickpea flour, also known as garbanzo bean flour, is the best replacement for eggs in potato fritters.
Yes, you can certainly use sweet potatoes as an alternative to regular potatoes. They can add a unique twist to these easy potato fritters.
If you try the recipe, please take a moment to leave a comment and rating. I love hearing from you and it also helps other readers who are thinking of making the recipe.
Recipe
Simple Grated Potato Fritters Recipe
Ingredients
- 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.
Angela
Crispy and delicious.
Geetanjali
Thank you, Angela!
Amy
Love potato fritters! But have never tried making them at home. Will give this a go.
Geetanjali
Hi Amy! Hope you'll try. Thank you!
Amanda Scarlati
So crispy and delicious!
Rob
Great recipe!
Geetanjali
Thank you, Rob!
Oscar
This recipe looks great, can't wait to try it.
Geetanjali
Hi Oscar! Thank you!
Addie
So crispy and delicious!
Geetanjali
Thank you, Addie!
Aya
These turned out perfect even though I used gluten-free all-purpose flour. Crispy and delicious!
Geetanjali
Hi Aya! Thanks for the feedback!
Jeri
These were so easy to make and tasty!
Geetanjali
Hi, Jeri! Glad to hear this! Thanks for the feedback!
Lilly
So tasty! Thanks for the recipe!
Geetanjali
Hi, lily! Thank you!
Dennis
I love potato fritters and your easy to follow recipe was a big hit with my family!
Carol
What is corn flour? Is it cornmeal (USA)?
Geetanjali
Hi, Carol! Corn flour and cornmeal both are made from whole corn kernels but Cornmeal is coarse and corn flour is fine in texture. You will need either corn flour or cornstarch (powdery in texture) here.
Terence Stone
Added Panch Phoron to this wonderful recipe and it worked beautifully