These crispy potato fritters or pancakes feature grated potatoes, flour and eggs as the binding ingredient. Also deliciously flavored with grated garlic, onion and a mix of seasoning. The potato fritters are shallow-fried to a perfect crispy golden-brown color. Easily make them gluten free as well.
Related: Potato Fritters With Crab Meat | Gluten Free
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What You Need To Make This Recipe
- Grated potatoes – preferably Yukon gold potatoes, they are perfect for fritters, but you can use a mix as well.
- Onion – white, red or scallions – they are all great.
- Garlic – is essential when frying potatoes, they lend that irresistible savory aroma.
- Flour – all purpose or gluten free flour both work well. For a grain free version, use arrowroot flour.
- Eggs – as the binding agent, to keep ingredients together.
- Dijon mustard – is optional but it gives the potato fritters a heavenly depth of flavor.
- Smoked paprika – brings a smoky flavor and a little color.
- Salt + pepper – to taste.
- See detailed proportions in recipe card below.
Related: Cabbage Fritters (Fried or Baked)
How To Make Potato Fritters
- In a large bowl, shred the potatoes and onion, then squeeze the liquid with a cheese 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 wire rack to place the cooked potato fritters.
- 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.
- Form the fritters: 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.
Potato Fritters FAQs
The main difference is that latkes are traditionally made with matzo meal and the potato fritters with flour.
It’s either not enough binding ingredients like egg and flour or the frying temperature is too hot.
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.
How To Store
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.
More Savory Finger Food Recipes
More Recipes With Potato
- Vegan Potato Bake (GF Casserole)
- Potato Tortillas – Flexible Gluten Free Vegan Wraps
- Russian Potato Salad (Olivier)
Crispy Golden Grated Potato Fritters Recipe
Ingredients
- 5 medium potatoes - Yukon Gold are great
- 2 large eggs
- 1 medium onion - or scallions
- 3 cloves garlic
- 2 tbsp flour - or gluten free flour, or arrowroot flour (grain free)
- 1.5 tsp Dijon mustard
- 1 tsp smoked paprika
- 3/4 tsp sea salt
- 1/2 tsp black pepper
Optional
- 1/2 cup shredded cheese - or dairy free cheese
Instructions
- In a large bowl, shred 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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