Crispy potato fritters made with shredded potatoes and crab meat perfectly seared with lightly soft centers and crispy exterior. Unlike potato pancakes, no flour is needed in this recipe. They make a delicious appetizer, finger food or can even be served for breakfast. You can make big potato fritters for a side dish, or snack size for nibbles.
4-5tbspfat – for searingyou can use avocado oil, grapeseed oil, ghee, butter or bacon fat.
Instructions
Gather and prepare the ingredients (grate the potatoes, prepare the crab meat, finely chop the onion).
Mix: In a large bowl, combine all ingredients, add seasonings and give it a good mix.
Cook: Heat the oil/ fat in a large skillet over medium high heat. Scoop about 1.5 tablespoons of mixture for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2-3 minutes. Flip and cook on the other side. Continue cooking, adding more oil if needed.
Notes
Tips For Perfect Potato Fritters
Less moisture: remove as much moisture as possible from the potatoes. Once grated, put them in a kitchen towel or cheese cloth and squeeze them out as much as you can.
Size: be sure they are uniformly flat so they cook inside well at the same rate. Make large potato fritters or small – to be served as finger food / appetizer.
Temperature: for a crisp potato fritter make sure the pan and oil is hot enough, the fritters should sizzle when dropped in. Make sure it’s not too hot though, you need them to cook inside too.
Add 2 tbsp flour (or gluten free flour) only if the potato fritters fall apart, I make them without flour and they keep their shape well.