Crispy Potato Fritters

 

Ingredients

• 4 medium potatoes, peeled and grated
• 1 small onion, finely chopped or grated
• 2 cloves garlic, minced
• 2 tbsp chopped fresh parsley or coriander
• 2 large eggs
• 1/3 cup all-purpose flour (or 1/4 cup cornstarch for gluten-free)
• 1 tsp baking powder (optional)
• 1 tsp fine salt
• 1/2 tsp black pepper
• 1/2 tsp paprika or chili flakes (optional)
• Neutral oil for shallow frying

Step-by-Step Instructions

1. Dry the potatoes: Rinse shreds in cold water, drain, then wring very dry in a towel.
2. Mix: In a bowl, whisk eggs. Add potatoes, onion, garlic, herbs, flour (or cornstarch), baking powder, salt, pepper, and paprika; mix to a cohesive batter.
3. Fry: Heat 1/4 inch oil in a wide skillet over medium–medium-high. Drop heaping tablespoons of batter; flatten. Fry 3–4 minutes per side until deep golden and crisp.
4. Drain & season: Transfer to a rack or paper towels; sprinkle lightly with salt.
5. Serve: Enjoy hot with sour cream, yogurt, tahini, or your favorite chutney.

Expert Tips & Variations

• For extra crunch, add 1–2 tbsp fine breadcrumbs to the mix.
• Air fryer: brush patties with oil and cook at 400°F (200°C) for 10–12 minutes, flipping once.
• Oven-baked: brush both sides with oil and bake at 425°F (220°C) for 22–25 minutes, flipping mid-way.
• Add-ins: shredded zucchini (squeezed dry), corn, or a little feta/cheddar.

Storage & Reheat

• Refrigerate up to 3 days; re-crisp in a 400°F (200°C) oven for 6–8 minutes.
• Freeze cooked fritters in a single layer, then bag up to 2 months; reheat from frozen at 425°F (220°C) for 12–15 minutes.

Recipe by tinsuf. Explore more quick, crowd-pleasing bites on our site.