Skip to Content

Crispy Golden Grated Potato Fritters

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.

Stacked grated potato fritters / pancakes.
Potato fritters.

Related: Potato Fritters With Crab Meat | Gluten Free

Heads up: some links are affiliated & I may receive a small commission from qualifying sales. For more info see my disclaimer policy.

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.
Ingredients for potato fritters displayed on a board.
Ingredients for potato fritters.

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.
Process shots showing how to make potato fritters: grate the veggies, squeeze the liquid then mix all ingredients.
Grate the veggies, squeeze the liquid then mix all ingredients.
  • 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.
Process shots showing how to cook potato fritters / pancakes in a pan.
I usually set the stove knob at 3 or 3.5 – a medium temperature that allows the fritters to cook slowly inside while forming a golden crust on the surface.
  • 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.
Fried grated potato fritters cooling on a wire rack.
Fried grated potato fritters cooling on a wire rack.

Potato Fritters FAQs

Are latkes and fritters the same?

The main difference is that latkes are traditionally made with matzo meal and the potato fritters with flour.

Why do my fritters fall apart?

It’s either not enough binding ingredients like egg and flour or the frying temperature is too hot.

How to avoid getting soggy potato fritters and make them more crispy?

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.

Should you rest potato fritter batter?

No, it’s not necessary. Actually cooking right away is better, it prevents the fritters from releasing too much juice and becoming soggy.

Can you freeze homemade potato fritters?

Absolutely. Once cooked and cooled, store in an airtight container and freeze for up to 3 months.

Can I freeze uncooked potato fritters (pancakes)?

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. 

Stacked grated potato pancakes or fritters.
Allow to cool then you can stack them and store for later.

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

Crispy Golden Grated Potato Fritters Recipe

These 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.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Side Dish
Cuisine: American, Clean Eating, Dairy Free, Gluten Free
Servings: 10 potato fritters
Calories: 153kcal
Author: HealthyTasteOfLife
Pin Recipe Save

Ingredients
 

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

Tip to avoid getting soggy potato fritters and make them more crispy:
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, do not pile up or stack while warm.
Tried this recipe?Mention @HealthyTasteOfLife or tag #healthytasteoflife!

Nutrition

Serving: 1fritter | 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

The information shown is an estimate provided by an online nutrition calculator.

These 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. #potatofritters #potato #fritters #pancakes #recipe #fingerfood

©HealthyTasteOfLife. Content and photographs are copyright protected and need prior permission to use. Copying and/or pasting full recipes to other websites and any social media is strictly prohibited. Sharing and using the link of this recipe is both encouraged and appreciated!

Recipe Rating