Quick and Easy Potato Fritters

25 mins
Serves 16
https://quickpreprecipes.com/potato-fritters/?utm_source=msn&utm_medium=page&utm_campaign=msn-ehl-oct-vintage-dishes

Directions

  1. 1Peel and wash the potatoes.
  2. 2Peel and wash the potatoes.
  3. 3Peel and wash the potatoes.
  4. 4Coarsely grate potatoes with a food processor or box grater and add to a large mixing bowl.
  5. 5Coarsely grate potatoes with a food processor or box grater and add to a large mixing bowl.
  6. 6Coarsely grate potatoes with a food processor or box grater and add to a large mixing bowl.
  7. 7Add the eggs, flour, onion, garlic, salt, and pepper to the bowl.
  8. 8Add the eggs, flour, onion, garlic, salt, and pepper to the bowl.
  9. 9Add the eggs, flour, onion, garlic, salt, and pepper to the bowl.
  10. 10Mix well to combine all ingredients.
  11. 11Mix well to combine all ingredients.
  12. 12Mix well to combine all ingredients.
  13. 13Heat the olive oil in a heavy-bottomed skillet or frying pan over medium heat.
  14. 14Heat the olive oil in a heavy-bottomed skillet or frying pan over medium heat.
  15. 15Heat the olive oil in a heavy-bottomed skillet or frying pan over medium heat.
  16. 16Use a "quarter-cup" measuring cup to scoop the batter and transfer it to the pan.
  17. 17Use a "quarter-cup" measuring cup to scoop the batter and transfer it to the pan.
  18. 18Use a "quarter-cup" measuring cup to scoop the batter and transfer it to the pan.
  19. 19Press down gently with a fork to flatten the batter into an even circle.
  20. 20Press down gently with a fork to flatten the batter into an even circle.
  21. 21Press down gently with a fork to flatten the batter into an even circle.
  22. 22Do not overcrowd the pan; cook fritters in batches.
  23. 23Do not overcrowd the pan; cook fritters in batches.
  24. 24Do not overcrowd the pan; cook fritters in batches.
  25. 25Cook until the first side is golden brown and crispy, then flip the fritter.
  26. 26Cook until the first side is golden brown and crispy, then flip the fritter.
  27. 27Cook until the first side is golden brown and crispy, then flip the fritter.
  28. 28Continue cooking the second side for approximately 3 minutes.
  29. 29Continue cooking the second side for approximately 3 minutes.
  30. 30Continue cooking the second side for approximately 3 minutes.
  31. 31Reduce the heat if you notice the fritters are cooking too quickly.
  32. 32Reduce the heat if you notice the fritters are cooking too quickly.
  33. 33Reduce the heat if you notice the fritters are cooking too quickly.
  34. 34Repeat the cooking process until all the batter is used.
  35. 35Repeat the cooking process until all the batter is used.
  36. 36Repeat the cooking process until all the batter is used.
  37. 37Keep fritters warm in a 200 °F oven until ready to serve.
  38. 38Keep fritters warm in a 200 °F oven until ready to serve.
  39. 39Keep fritters warm in a 200 °F oven until ready to serve.
  40. 40Serve with Greek yogurt and chives, either as a topping or a dipping sauce.
  41. 41Serve with Greek yogurt and chives, either as a topping or a dipping sauce.
  42. 42Serve with Greek yogurt and chives, either as a topping or a dipping sauce.

Ingredients

  • 2 pounds potatoes
  • 2 pounds potatoes
  • 2 pounds potatoes
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 0.5 cup all-purpose flour
  • 0.5 cup all-purpose flour
  • 0.5 cup all-purpose flour
  • 1 small onion, diced
  • 1 small onion, diced
  • 1 small onion, diced
  • 1 clove garlic, minced
  • 1 clove garlic, minced
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 0.5 teaspoon ground black pepper
  • 0.5 teaspoon ground black pepper
  • 0.5 teaspoon ground black pepper
  • 2 tablespoons olive oil, for frying
  • 2 tablespoons olive oil, for frying
  • 2 tablespoons olive oil, for frying
  • 1 cup Greek yogurt, for serving
  • 1 cup Greek yogurt, for serving
  • 1 cup Greek yogurt, for serving
  • 0.25 cup chives, for garnish
  • 0.25 cup chives, for garnish
  • 0.25 cup chives, for garnish

Equipment

food processorbox graterlarge mixing bowlheavy-bottomed skilletfrying panquarter-cup measuring cupforkpaper towel-lined plateairtight containerparchment paper

Tips

  • Preheat the oil: Make sure your oil is hot enough before adding the fritters. Test by dropping a small amount of batter into the oil; if it sizzles immediately, it’s ready.
  • Don’t crowd the pan: Cook the fritters in batches to avoid overcrowding. This will help them cook evenly and you’ll get that crispy exterior easily.
  • Wait to flip: Don’t flip the fritters too early. Give the bottom enough time to brown and crisp up. If they seem to be sticking, give them a little more time to cook before attempting to flip.
  • Drain on paper towels: After frying, place the fritters on a paper towel-lined plate to absorb excess oil, keeping them crispy.
  • The recipe doesn’t mention squeezing the water out of the potatoes after grating, so it’s not required for this method.
  • To store leftovers, cool potato fritters completely before storing in the fridge or freezer. Arrange in single layers in an airtight container, separating with parchment paper if stacking. Keep in the refrigerator for up to 3 days, or in the freezer for up to 1 month. Reheat in a pan with oil until warmed through to crisp them back up.
  • For serving, enjoy as is, or with your favorite dipping sauce. For breakfast or brunch, top with a poached egg and fresh herbs, and serve with crispy bacon, smoked salmon, or sliced avocado. They pair well with a breakfast sandwich or sheet pan eggs. For a hearty snack, serve with burgers or sandwiches as an alternative to french fries. Pair with protein mains for lunch or dinner.