Potato Fritters Recipe -

Potato Fritters Recipe

Easy and simple potato fritters made with grated potatoes bound together with flour and eggs, and special seasoning. This easy potato fritters recipe yields golden-brown fritters that are perfect as a snack, side dish, or appetizer. Enjoy these homemade potato fritters with your favorite dipping sauce or as is!

Course Side Dish

Cuisine American, Clean Eating

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 scallions
3 cloves garlic minced
2 tbsp flour see notes (for gluten free)

Seasonings

1.5 tsp Dijon mustard
1 tsp smoked paprika
¾ tsp sea salt
½ tsp black pepper

Optional

½ cup shredded cheese see notes

Instructions

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.
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)
Cheese: You can swap the cheese for a dairy free option like Chao or Violife.

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.

Nutrition