Crispy grated potato fritters recipe made from freshly shredded potatoes bound together with flour and eggs, and elevated with the savory goodness of garlic, onion, and a special seasoning. Shallow-fried to achieve an irresistible crispy golden-brown texture, these homemade potato fritters are the perfect side dish or pairing for a wholesome meal and even breakfast.
Course Side Dish
Cuisine American, Clean Eating
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 10potato fritters
Calories 153kcal
Author HealthyTasteOfLife
Ingredients
5mediumpotatoesYukon Gold or other starchy variety
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
Flour Variations: gluten free flour, or arrowroot flour (grain free)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.