Crispy potato fritters are easy to make with only a handful of simple ingredients. Enjoy them as a light meal or a side dish. And here is a little tip to take these fritters to the next level - serve them with creamy sour cream for dipping.
About potato fritters
These potato fritters are a great way to turn ordinary potatoes into something very delicious.
You may also like to try Ukrainian deruny, which have a texture of a pancake rather than a fritter.
Just like these halloumi and zucchini fritters, they have a golden, crispy exterior and soft interior.
In addition to classic ingredients, I also added green onions and fresh dill to the batter to make them taste fresh and aromatic.
They can be served alongside different sauces and condiments, such as sour cream, Greek yogurt, ranch, or basil pesto.
Kids often prefer ketchup and apple sauce with potato fritters.
If you have time, try this easy sour cream dip: mix 1 cup sour cream, ¼ cup mayonnaise, 1 tablespoon lemon juice, 1 clove diced garlic, salt and pepper to taste, and some fresh dill (optional).
What you will need to make this recipe
Below are my recommendation on ingredients and equipment to make this recipe. You can find the quantities in the recipe card at the end of this post.
Potatoes - I used Yukon gold potatoes. Yukon or Russet are the best types to make fritters because they have medium to high starch content which is great for creating a crispy crust and soft interior.
Egg - the egg will hold all ingredients together and serve as a leavening agent, making the fritters tender inside.
Flour - flour is another binding ingredient that will absorb extra moisture and will keep the fritters from falling apart. You can use gluten-free flour instead.
Green onions - I added chopped green onions to the better. You can also use grated yellow onions or onion powder instead.
Fresh dill - I just love the taste of fresh dill. If you prefer other herbs, cilantro or parsley are great choices. You can also use any dried herbs instead.
Seasonings - I used salt, garlic powder, paprika, and black pepper.
Olive oil - for frying. You can use avocado oil, vegetable oil, or ghee.
Box grater - for shredding the potatoes. You can also use the food processor.
Large and medium mixing bowls - for soaking and for mixing the batter.
Fine mesh strainer and kitchen towel - to remove the excess liquid.
Frying pan - a large pan with higher walls. I used stainless steel (I know how to cook in it without the food sticking). You can also use the non-stick or stainless steel one.
Spatula - for flipping the fritters.
Wash and peel potatoes. If using organic potatoes, you can live the skin on. Now, use a box grater to shred the potatoes. I usually chose a coarse or medium shred side, which results in crispier fritters. You can also use a fine shred if you like them to be cakier inside.
Shortcut: you can use a food processor to shred the potatoes. It is much faster and easier.
Place shredded potatoes into the large bowl. Fill the bowl with cold water enough to cover the potatoes and let them soak for about 10 minutes to remove the excess starch.
Use a fine mesh strainer to drain the water.
Then, spread the potatoes onto the clean kitchen towel. Press firmly to remove the excess moisture.
In a large bowl, add shredded potatoes, chopped green onions and dill, one egg, flour, and the seasonings. Use a fork to mix well until you have a thick batter.
Heat the oil in a large skillet over medium heat. Scoop the portion of batter (I used a Table measuring spoon) and pour it into the hot skillet. Use a spoon to flatten the batter to shape it into a thin pancake.
Place 2-3 more fritters leaving some space between them, depending on the size of the frying pan. Let them fry on one side for about 4 minutes over medium heat until golden brown.
Then, use a spatula to flip them on the other side and cook for another 4 minutes until evenly browned. Remove the fritters from the pan and transfer them to the plate lined with paper towels to absorb the excess oil.
Repeat the process with the rest of the batter.
If your fritters are rather thick, once fried on both sides cover the pan with a lid and cook for another minute over low-medium heat to prevent the potatoes from being under-cooked.
If you are making a big batch for a crowd, you can keep the fritters warm in a preheated to 200°F oven.
Line the baking sheet with some parchment paper, place cooked fritters in a single layer, and keep them in a preheated to 200°F oven until ready to serve.
- Opt for Yukon gold or russet potatoes, as they are more starchy.
- Soak the grated potatoes in cold water and squeeze the excess water if you like the fritters to be crispy.
- Chose a pan with high sides to prevent platters.
- To prevent the fritters from being greasy, place them on plate lined with a paper towel.
How to store and reheat potato fritters
The potato fritters taste the best when are still warm. If you have any leftovers, store them in an airtight container for up to 3 days.
If you reheat them in the microwave, they might lose their crispiness. So it is better to reheat them in the oven or air fryer.
You can freeze the fritters for up to 3 months. First, flash-freeze them on a baking sheet lined with parchment paper until they are solid. Then, transfer to freezer bags or containers. Do not forget to label it with the date.
Frequently asked questions
No, you do not need to peel the potatoes. It's a personal preference. But if your potatoes are not organic, I recommend peeling them.
Yes, you can. Use any gluten-free flour, such as rice or oat flour instead of wheat flour to make them gluten-free.
Sure, you can add grated carrots, zucchini, or corn kernels.
It is recommended to prepare the fritter batter just before frying to prevent it from oxidizing and turning brown. However, if needed, you can keep the batter in the fridge for a few hours or overnight.
Other potato sides you may like
- Fried potatoes and onions
- Air fryer roasted carrots and potatoes
- Roasted potatoes and broccoli
- Baked sweet potato rounds
- Leftover mashed potato croquettes in air fryer
- 1 large bowl
- 1 Box grater
- 1 fine mash strainer
- 1 tea towel
- 1 Frying Pan
- 4 ea medium Yukon gold potatoes
- 1 ea egg
- 3 Tablespoons all-purpose flour
- 2 ea green onions
- 2 sprigs fresh dill
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- 1 Tablespoons olive oil
- 3 Tablespoons sour cream, for serving
- Peel and wash potatoes. Grate potatoes using a box grater (larger side) or a food processor. Chop green onions and dill finely.
- Place grated potatoes in a bowl and fill it with cold water. Let them soak for 10-15 minutes.
- Drain the potatoes well using a fine mash strainer. Transfer them onto a clean tea towel or cheese cloth and squeeze any remaining liquid.
- In a large bowl, add shredded potatoes, 1 egg, 3 Tablespoons all-purpose flour, chopped onions and dill, ½ teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon paprika, and ¼ teaspoon black pepper. Mix everything well with a fork.
- Heat 2 Tablespoons of oil in a frying pan. Use a spoon ( I used a measuring Tablespoon) to scoop out the potato mix and pour it onto the hot frying pan. Flat the fitter with a spoon to make it thin. Add 2-3 more fritters. Fry on medium heat for 4 minutes, flip the fritters and fry for another 4 minutes. Cover the pan with the lid and cook for 1 minutes on low heat to make sure the potatoes are cooked through.
- Remove the fritters from the pan and repeat the process with the rest of the batter. I had 10 medium fritters. Serve warm with sour cream or any other dip.