I love using simple, whole, fresh ingredients in my recipes, and these easy potato fritters fit the bill perfectly—they’re budget-friendly too! Whether you’re looking for a versatile side dish or tasty finger food, I often make these crispy potato fritters for large festive gatherings with friends and family. They’re always a hit!
Why You’ll Love These Potato Fritters
There’s something incredibly comforting about biting into a crispy, golden-brown potato fritter. Growing up, potato fritters were a staple in my family—my grandmother would make them on weekends, filling the house with their irresistible smell. These savory treats combine the simplicity of grated potatoes with a blend of herbs and spices, creating a dish that’s both satisfying and easy to make.
These homemade grated potato fritters are perfect for anyone looking for:
- A filling snack idea
- A quick and delicious veggie side dish
- A satisfying addition to any hearty meal
They’re ideal for family dinners and are real crowd-pleasers. I often serve them alongside or alternate them with my other favorites:
- Pumpkin Fritters – served as a sweet treat or snack, my kid loves it!
- Cabbage Fritters – another savory veggie side;
- Potato and Crab Fritters – a seafood twist;
- Chicken Fritters – perfect for meat lovers;
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Ingredients You Need
- Potatoes – preferably Yukon gold potatoes, they are perfect for making cripsy potato fritters, but you can use a mix of potatoes as well. Starchy potatoes, like Russet or Idaho also have a great texture. I prefer russet potatoes for their starchy texture, but any variety works.
- Flour – helps bind the potatoes together. All purpose flour or gluten free flour both work well. For a grain free version, use arrowroot flour.
- Eggs – Another binding ingredient, important for keeping the fritters together while frying.
- Garlic And Onion – These bring out the delicious taste of the potatoes. Fresh ingredients are recommended for the best flavor. You can use white, red onion or scallions.
- Garlic – is essential when frying potatoes, they lend that irresistible savory aroma.
- Smoked paprika – brings a smoky flavor and a little color.
- Salt + pepper – to taste.
- Dijon mustard – is optional but it gives the potato fritters a heavenly depth of flavor.
- Oil: For frying. I usually use avocado oil due to its high smoke point.
How to Make Potato Fritters: Step-by-Step Instructions
- Step 1: Prepare the ingredients (wash, grate, squeeze). In a large bowl, shred the potatoes and onion (use a box grater or food processor), then squeeze the liquid with a cheese cloth. This step is crucial for achieving crispy fritters. No need to wash the grated potatoes in water. The starch is needed to keep the fritters from falling apart.
Practical Tip
Remember to squeeze out as much liquid as you can from the grated potatoes. This helps your fritters achieve the perfect crispy texture.
- Step 2: Combine and Mix the Ingredients: flour, eggs, minced garlic, Dijon mustard, salt, pepper and paprika. Mix well to ensure the ingredients are well combined. There is no need for baking powder because the structure and leavening of the fritters come from the starchy potatoes and the binding ability of the eggs and flour. Baking powder is typically used in recipes where the mixture needs to rise, such as cakes and muffins for an airy spongy feel.
Cook the Fritters (Frying Method)
- Step 3. Heat a sauté pan over medium-high heat. Coat the bottom with oil (or ghee), I use avocado oil for frying, it has a neutral flavor and a high smoking point. Wait until is heated through.
- Scoop about 2-3 tablespoons of the mixture into your palm, form into a ball, then place it in the pan, pressing and flattening it lightly. The thinner the better they will cook inside.
- Shallow-fry the potato fritters in the hot pan until they achieve a perfect crispy golden-brown color (for 2 to 3 minutes). Ensure to fry both sides evenly.
- Repeat the scooping and cooking process with the remaining mixture. Drain the fritters on kitchen paper to remove excess oil. Serve hot with smoky honey mustard sauce.
Baking Method
- Preheat your oven to 425°F (216°C).
- Line a baking sheet with parchment paper.
- Place the patties on the sheet and bake for 20-25 minutes, flipping halfway through, until crispy and golden. Turn broil function for the last minute or two of baking the fritters.
Tips for Perfect Crispy Potato Fritters
- Drain the Potatoes Well: Excess moisture can make the fritters soggy. Don’t skip squeezing out the liquid.
- Uniform Sizes: Shape the fritters evenly for consistent cooking.
- Season to Taste: Adjust the herbs and spices to suit your preferences.
- Gluten-Free Option: Substitute regular flour with whole grain flour or a gluten-free flour blend.
Serving Suggestions
One of the things I love about these potato fritters is their versatility, here is how you can enjoy them:
- Breakfast: Serve with a fried egg and avocado slices.
- Appetizer or Side Dish:
- Complement grilled meats or serve with protein dishes like these stuffed chicken roll-ups, a hearty shrimp cabbage salad or chicken salad with cranberries walnuts & avocado to make a complete meal.
- Or as a side dish paired with a fresh salad like this light cucumber mango salad, healthy coleslaw with avocado dressing, avocado kale salad or a radish cucumber salad.
- As an appetizer, pair with sour cream, a spicy aioli dipping sauce, this dairy free honey mustard, healthy BBQ sauce or any of these creamy dressings (7 varieties).
- Or as a side dish paired with a fresh salad like this light cucumber mango salad, healthy coleslaw with avocado dressing, avocado kale salad or a radish cucumber salad.
- Complement grilled meats or serve with protein dishes like these stuffed chicken roll-ups, a hearty shrimp cabbage salad or chicken salad with cranberries walnuts & avocado to make a complete meal.
- Snack: Enjoy them on their own or with a sprinkle of sea salt and a squeeze of lemon.
Nutritional Information
Generally speaking potatoes are a good source of carbohydrates and dietary fiber. Cheese (if added) adds calcium and protein, while onions offer vitamins C and B6. Eggs contribute to the protein content and also provide essential amino acids. Overall, this recipe offers a balance of carbs, protein, and essential vitamins, making it a wholesome choice.
The actual nutritional values may vary based on specific ingredient choices and serving sizes. In this pecific recipe for the serving size of 1 Potato Fritter it provides:
- Calories: 153kcal
- Carbohydrates: 31.9g
- Protein: 5.07g
- Fat: 1.68g
- Sodium: 195.3mg
- Potassium: 743.9mg
- Fiber: 4g
- Sugar: 1.8g
- Vitamin A: 190.2IU
- Vitamin C: 33.8mg
- Calcium: 32.1mg
- Iron: 1.6mg
Note: The information shown is an estimate.
Recipe Variations and Substitutions
- Add-Ins: Feel free to get creative with your potato fritters. You can add shredded cheese, chopped bacon, or green onions to the mix for an added twist.
- Add Veggies: Incorporate grated zucchini, carrots, or sweet potatoes for extra nutrients.
- Potatoes: Sweet potatoes can be a nutritious and sweet alternative to regular potatoes, you can opt for sweet potato fritters. If you’re looking for a low-carb option, you might also consider using grated cauliflower instead.
- Flour: If you are gluten intolerant, you can use gluten-free flour varieties (store-bought or homemade). For a grain-free option use almond flour or arrowroot flour (the starchier the better).
- Seasoning: Seasoning options are truly versatile. If you’re out of your usual mixed seasoning, experiment with combinations of paprika, cumin, turmeric, rosemary, or thyme.
I did not tried theis recipe without eggs.
Storage and Reheating
- Keep at room temperature for up to 24 hours. For longer storage keep in the fridge, covered, up to 4 days.
- To freeze: place in a airtight container, fritters separated with parchment paper to avoid sticking. Or freeze on a rack (single layer to preserve the shape), then stack them in a container.
- To reheat the potato fritters, you can warm them in the oven or in a skillet. Preheat the oven to a moderate temperature (350°F (175°C) and heat the fritters until they’re warmed through, about 10-15 mnutes. This method helps maintain their crispness. Alternatively, for a quicker option, you can reheat them in a skillet over medium heat, flipping them once to ensure they’re heated evenly on both sides.
FAQs
It’s either not enough binding ingredients like egg and flour or the frying temperature is too hot or too low.
The main reason potato fritters can get soggy is because there is too much liquid and flour. Or/ and a lower frying temperature. For crispier potato fritters, reduce the flour (or omit entirely) and cook at a medium-high temperature, about 350°F. As for storing, make sure to let them cool on a rack, not pile up.
No, it’s not necessary. Actually cooking right away is better, it prevents the fritters from releasing too much juice and becoming soggy.
Absolutely. Once cooked and cooled, store in an airtight container and freeze for up to 3 months.
Yes, shape fritters quickly and place them on a baking sheet in a single layer covered with parchment paper in order to preserve their shape. Flash-freeze them until solid (1-2 hours) before transferring to a bag or container for longer storage.
Substitute the eggs with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) to bind the ingredients. This might work but not as good as with egg and they might fall apart.
More Fritter Recipes
Try this recipe today and see why these potato fritters are one of the most popular recipe on Pinterest lately! Let me know your thoughts in the comments below! Your feedback means a lot to me, and I love hearing how you customize the recipe.
And remember, the best recipes are those that cater to your personal taste and dietary requirements. Don’t hesitate to experiment and make the dish your own!
More Potato Recipe Ideas
- Potato and Egg Salad
- Fluffy Sweet Potato Pancakes
- Vegan Potato Bake
- Potato Tortillas
- Russian Potato Salad (Olivier)
- Stuffed Flatbread With Potato
- Baked Sweet Potatoes Stuffed With Savory Filling
Potato Fritters Recipe
Ingredients
- 5 medium potatoes - Yukon Gold or other starchy variety
- 2 large eggs
- 1 medium onion - or scallions
- 3 cloves garlic
- 2 tbsp flour - see notes (for gluten free)
- 1.5 tsp Dijon mustard
- 1 tsp smoked paprika
- ¾ tsp sea salt
- ½ tsp black pepper
Optional
- ½ cup shredded cheese - or dairy free cheese
Instructions
- In a large bowl, shred or grate the potatoes and onion, then squeeze the liquid with a cloth. No need to wash in water. The starch is needed to keep the fritters from falling apart.
- Combine the shredded potatoes, flour, eggs, minced garlic, Dijon mustard, salt, pepper and paprika to the bowl, stirring until the mixture is combined.
- Prepare a metal cooling rack.
- Heat a sauté pan over medium-high heat. Coat the bottom with oil (or ghee) and wait until is heated through. I use avocado oil.
- Once the oil is hot, scoop 3 tablespoons of the mixture into your palm, form into a ball, then place it in the pan, pressing and flattening it lightly. The thinner the better they will cook inside.
- Cook the potato fritters for 2 to 3 minutes, then flip them once and cook an additional 2 minutes until golden brown and cooked throughout.
- Repeat the scooping and cooking process with the remaining mixture.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
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Jennifer
Wednesday 29th of May 2024
Made them tonight, absolutely delicious!
Jenna
Friday 26th of May 2023
I love them so much, Thank you
HealthyTasteOfLife
Friday 26th of May 2023
You're welcome!
Roger
Sunday 21st of May 2023
EXCELLENT. So good I made a second batch (for myself after the guests left).
Ella
Wednesday 25th of January 2023
Absolutely delicious! Will make again ❤️
HealthyTasteOfLife
Wednesday 25th of January 2023
Thanks!