Crispy Potato Fritters with Grated Potatoes
Golden and crisp around the edges, tender inside, and made from simple grated potatoes – the kind of savory fritter that works for breakfast, a side dish or an easy snack.
These crispy potato fritters are made with raw grated potatoes, onion, eggs and just enough flour to hold everything together. The potatoes are squeezed very dry before frying, which gives the fritters a crisp golden crust instead of a soft or soggy exterior.
They’re similar to potato latkes or potato pancakes, but I season this version with garlic, Dijon and smoked paprika for a little more savory flavor.
They can also be made gluten-free with an easy flour swap, and because they’re inexpensive, freezer-friendly and easy to reheat, they’re one of those practical recipes I come back to often. For another vegetable-based option, my crispy cabbage fritters use a similar pan-fried or oven-baked approach.
Why These Potato Fritters Get Crispy
The ingredient list is simple, but a few details make a big difference.
- Squeeze the grated potatoes very well. Excess water is the biggest reason potato fritters turn soft or fall apart.
- Don’t rinse the potatoes. The natural surface starch helps the mixture bind and contributes to the crisp crust.
- Use only a small amount of flour. Too much flour makes fritters heavier and softer rather than crisp.
- Flatten the fritters. A thinner patty cooks through before the outside becomes too dark.
- Start with a properly heated skillet. The potatoes should begin sizzling as soon as they hit the pan.
- Cool them on a rack. Stacking hot fritters traps steam and softens the crust.
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 – You only need a couple of tablespoons. The flour supports the egg and potato starch rather than becoming the main binder. Regular all-purpose flour works, and this recipe is very easy to make gluten-free. I explain the best options below.
- 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.
- Dijon mustard + smoked paprika: These are what make these taste more flavorful than plain shredded potato patties. The mustard adds a little tang and depth without making the fritters taste strongly of mustard, while smoked paprika gives them warmth and color.
- Avocado Oil: I usually shallow-fry the fritters in avocado oil because its neutral flavor works well with potatoes and it tolerates higher cooking temperatures. Ghee or another neutral high-heat cooking oil can also work.
Why I Don’t Rinse the Grated Potatoes
You’ll sometimes see instructions to rinse shredded potatoes in water before frying.
I don’t do that for these fritters. Rinsing removes some of the natural starch coating the potato. For this recipe, I want that starch because it helps the potato shreds cling together and contributes to the crisp surface.
Instead, grate first, then squeeze out as much liquid as possible with a clean kitchen towel, cheesecloth or nut-milk bag. You’re removing the water without deliberately washing away the starch.
If you like this grated-potato method, my potato fritters with crab meat use potatoes in a similar fritter format but add crab for a more substantial, higher-protein version.
How to Make Crispy Potato Fritters
1. Grate the potatoes and onion
Grate the potatoes and onion using the large or medium holes of a box grater or the shredding attachment of a food processor. There’s no need to rinse the potatoes.
2. Squeeze out the liquid
Transfer the grated potatoes and onion to a clean kitchen towel or cheesecloth. Gather the towel tightly and squeeze as firmly as you can. Keep squeezing until very little liquid comes out. This is probably the most important step for crisp fritters.
3. Mix the fritter mixture
- Transfer the squeezed potatoes and onion to a bowl.
- Add eggs, minced garlic, Dijon mustard, flour, smoked paprika, salt and black pepper.
- Mix until everything is evenly distributed.
- The mixture should look moist enough to hold together when pressed, but there shouldn’t be liquid pooling in the bottom of the bowl.
4. Heat the skillet
- Coat the bottom of a large skillet with a thin layer of oil and heat over medium to medium-high heat. The oil should be hot before you add the potatoes.
- A small strand of potato should sizzle immediately when dropped into the pan. If it just sits there quietly, give the pan more time.
5. Shape them thin
- Scoop about 2–3 tablespoons of potato mixture for each fritter.
- You can lightly press it together in your hands first, then place it in the hot pan and flatten it with a spatula.
- Don’t make the fritters too thick. Thinner patties develop more crisp surface area and cook through more evenly.
6. Fry until deeply golden
- Cook for about 2–3 minutes on the first side, without moving them unnecessarily. Once the underside is golden and the fritter releases easily from the pan, flip it.
- Cook for another 2–3 minutes, or until golden and cooked through.
- Adjust the heat as you work. If the edges darken before the center cooks, lower the temperature slightly.
7. Cool on a rack
- Transfer the cooked fritters to a wire rack. This lets steam escape from underneath and keeps the crust crisp.
- If you place hot fritters directly on top of one another, they’ll soften.
Why Are My Potato Fritters Soggy or Falling Apart?
Most fritter problems come down to moisture, heat or thickness.
| Problem | Most Likely Cause | What to Do |
|---|---|---|
| Fritters are soggy | Too much water in the potatoes | Squeeze the grated potatoes more thoroughly |
| They fall apart when flipped | Too wet, flipped too early or not enough binder | Let the crust form before turning; add a little more flour only if necessary |
| Outside burns but inside stays raw | Fritters are too thick or heat is too high | Flatten them more and reduce the heat slightly |
| They absorb a lot of oil | Oil isn’t hot enough | Let the skillet reheat between batches |
| They’re soft after cooking | Hot fritters were stacked | Cool them in a single layer on a rack |
| They’re dense rather than crisp | Too much flour | Use only enough flour to bind the mixture |
Don’t let the mixture sit too long
➤ Once the potatoes are grated and salted, they gradually release more moisture.
For that reason, I mix and cook the fritters fairly soon rather than preparing the raw mixture hours ahead.
➤ If liquid begins collecting in the bowl while you’re frying later batches, simply stir the mixture and squeeze or drain away excess liquid.
Gluten-Free Potato Fritters
These potato fritters only need a small amount of flour, so converting them to gluten-free is easy.
For the most dependable substitution, replace the regular flour with 2 tablespoons gluten-free all-purpose flour.
You can also use a starchier flour such as:
- tapioca starch
- arrowroot starch
- cassava flour
Because only a small amount is used, you don’t need a complicated gluten-free blend.
If your mixture is already quite dry and holds together well, start with the listed amount rather than adding extra flour. More flour doesn’t necessarily make the fritters stronger, it can make them heavier.
Can I Bake Potato Fritters Instead?
Yes, although pan-frying gives you the crispiest result.
For baked potato fritters:
- Preheat the oven to 425°F / 220°C.
- Line a baking sheet with parchment and lightly oil the surface.
- Arrange the flattened fritters in a single layer.
- Lightly brush or spray the tops with oil.
- Bake for about 20–25 minutes, flipping halfway through.
- For more browning, broil for the final 1–2 minutes while watching them closely.
The baked version is convenient when you’re making a larger batch, but the exterior will generally be less crisp than shallow-fried fritters.
If you like vegetable fritters baked or pan-fried, my pumpkin fritters are another good fall option.
What to Serve with Potato Fritters
Potato fritters work particularly well as a savory breakfast, appetizer or simple side dish.
For breakfast, I like them with:
- eggs
- avocado
- greens
- sauerkraut
- plain yogurt or dairy-free yogurt
If savory breakfasts are more your style, you’ll find more combinations in my gluten-free dairy-free savory breakfast ideas, including fritters, eggs, tortillas and other make-ahead options.
They’re also good with a simple salad like this avocado kale and egg salad or alongside chicken, fish or another protein.
For dipping, choose any of these creamy sauces (7 varieties) or my smoky honey mustard sauce that works especially well with the smoked paprika and garlic in the fritters.
Store, Freeze + Reheat
- Refrigerator: Cool the fritters completely before storing. Keep them in an airtight container in the refrigerator for up to 4 days.
- Freeze: Cooked potato fritters freeze well. Arrange cooled fritters in a single layer and freeze until firm, then transfer them to a freezer-safe container or bag with parchment between layers. Freeze for up to 3 months.
- I prefer freezing them after cooking rather than freezing the raw mixture because grated raw potatoes release moisture and can change texture as they sit.
Reheat
For the best texture, avoid reheating them only in the microwave.
Instead:
- Oven: 350°F / 175°C for about 10 minutes.
- Skillet: Reheat over medium heat until hot and crisp on both sides.
- Air fryer: Reheat around 350°F / 175°C for a few minutes until crisp.
For make-ahead breakfasts, smaller fritters can even be reheated in a toaster oven. I use fritters this way in my gluten-free dairy-free breakfast rotation.
If you regularly cook extra potatoes for meal prep, my potato tortillas are another useful way to turn leftover potatoes into something you can refrigerate or freeze for later.
Potato Fritters FAQs
Russet potatoes are excellent when you want especially crisp edges because they’re high in starch.
Yukon Gold potatoes also work very well and give the center a slightly creamier texture.
I use either one or a combination.
No. If the potatoes have thin, clean skins, you can leave them on. Scrub them thoroughly before grating.
Peeling gives the fritters a slightly smoother, more uniform appearance, but it isn’t required for the recipe to work.
They’re related but not quite the same. Hash browns are usually mostly shredded potato cooked until crisp.
These grated potato fritters contain eggs, a small amount of flour, onion, garlic and seasoning, which gives them a more substantial center and helps them hold together as individual patties.
They’re very similar. Traditional potato latkes are Jewish potato pancakes made primarily with grated potatoes, onion, eggs and a binder, then fried until crisp. These potato fritters use the same basic grated-potato technique, but I season mine with Dijon mustard, garlic and smoked paprika, so I consider them more of a seasoned potato fritter than a traditional latke.
The mixture may be too wet, or you may be trying to flip the fritters before the first side has developed a crust.
Squeeze the potatoes thoroughly, use the eggs and flour listed in the recipe, and wait until the underside is deeply golden before flipping.
No. I actually prefer cooking it relatively quickly. Salt and grated onion cause the potatoes to release additional water over time, which can make a mixture that was initially dry become wetter.
I don’t recommend mixing the raw batter several hours ahead. For make-ahead cooking, prepare the finished fritters, cool and refrigerate or freeze them, then reheat until crisp.
I haven’t tested this exact recipe with a flax egg or another egg replacement, so I wouldn’t recommend one as an equal substitution. Eggs provide important structure here, especially when the fritters are flipped.
⭐ Made These Potato Fritters?
If you try the recipe, leave a ⭐⭐⭐⭐⭐ star rating and comment in the recipe card. It’s especially helpful to know which type of potato or gluten-free flour you used.
Crispy Potato Fritters with Grated Potatoes
Ingredients
- 5 medium potatoes - Yukon Gold or other starchy variety
- 2 large eggs
- 1 medium onion - or green scallions, chopped
- 3 cloves garlic - minced, or finely grated
- 2 to 3 tbsp flour - regular or gluten free flour mix
Seasonings
- 1½ tsp Dijon mustard
- 1 tsp smoked paprika
- ¾ tsp sea salt
- ½ tsp black pepper
Optional
- ½ cup shredded cheese - or dairy-free shredded cheese
Instructions
- Grate the potatoes and onion. In a large bowl, shred or grate the potatoes and onion, then squeeze the liquid with a cloth.
- Mix. Combine the shredded potatoes, flour, eggs, minced garlic, Dijon mustard, salt, pepper and paprika to the bowl, stirring until the mixture is combined.
- Heat the skillet. Coat the bottom of a large skillet with a thin layer of oil and heat over medium to medium-high heat.
- Shape. Scoop about 2–3 tablespoons of potato mixture for each fritter. Press together lightly, place in the skillet and flatten into a relatively thin patty.
- Cook the first side. Fry for approximately 2–3 minutes, until deeply golden and firm enough to release easily.
- Flip. Cook for another 2–3 minutes, or until the second side is golden and the center is cooked through.
- Repeat. Continue with the remaining mixture, adjusting the heat as necessary between batches.
- Cool on a rack. Transfer finished fritters to a wire rack rather than stacking them while hot.Serve immediately for the crispiest texture.
Baked Potato Fritters
- Preheat the oven to 425°F / 220°C.Arrange the flattened fritters on a lightly oiled parchment-lined baking sheet and lightly oil the tops.Bake for 20–25 minutes, flipping halfway through. Broil for the final 1–2 minutes if you'd like additional browning.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
More Savory Fritters & Potato Recipes
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Made them tonight, absolutely delicious!
I love them so much, Thank you
You’re welcome!
EXCELLENT. So good I made a second batch (for myself after the guests left).
Absolutely delicious! Will make again ❤️
Thanks!