Crispy Potato Fritters with Grated Potatoes -

Crispy Potato Fritters with Grated Potatoes

Crispy potato fritters made with raw grated potatoes, onion, eggs and simple seasonings. Squeezing out the moisture and frying the patties thin gives them golden crisp edges and a tender center. Easy to make gluten-free, with an oven-baked option too.

Course Appetizer, Breakfast, Side Dish

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings potato fritters

Calories 153kcal

Author Olga Caz

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.

No need to wash in water. The starch is needed to keep the fritters from falling apart.

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

Potatoes: Russet potatoes give very crisp edges; Yukon Gold potatoes produce a creamier center. Either works.

Do not rinse: Keeping the natural potato starch helps the fritters bind.

Squeeze well: Excess moisture is the main cause of soggy potato fritters.

Gluten-free: Replace the flour 1:1 with gluten-free all-purpose flour. Tapioca, arrowroot or cassava can also work in this small amount.

Thickness: Flatten the patties rather than leaving them thick so the center cooks before the exterior gets too dark.

Oil temperature: The potatoes should sizzle immediately when added to the pan. If they don't, allow the skillet to heat more before continuing.

Flour: Don't add more unless the squeezed mixture genuinely won't hold together. Too much flour produces heavier fritters.

Cook fast: Don't leave the raw mixture sitting for a long time because the potatoes will continue releasing water.

Storage: Refrigerate cooked fritters for up to 4 days.

Freezing: Freeze cooked and cooled fritters for up to 3 months.

Reheating: An oven, skillet or air fryer restores the crisp exterior better than a microwave.

Nutrition