Quick and Easy Potato Fritters
25m
Serves 16
Directions
- 1Peel and wash the potatoes.
- 2Coarsely grate potatoes with a food processor or box grater and add to a large mixing bowl.
- 3Add the eggs, flour, onion, garlic, salt, and pepper to the bowl.
- 4Mix well to combine all ingredients.
- 5Heat the olive oil in a heavy-bottomed skillet or frying pan over medium heat.
- 6Use a "quarter-cup" measuring cup to scoop the batter and transfer it to the pan.
- 7Press down gently with a fork to flatten the batter into an even circle.
- 8Do not overcrowd the pan; cook fritters in batches.
- 9Cook until the first side is golden brown and crispy, then flip the fritter.
- 10Continue cooking the second side for approximately 3 minutes.
- 11Reduce the heat if you notice the fritters are cooking too quickly.
- 12Repeat the cooking process until all the batter is used.
- 13Keep fritters warm in a 200 °F oven until ready to serve.
- 14Serve with Greek yogurt and chives, either as a topping or a dipping sauce.
Ingredients
- 2 pounds potatoes
- 2 eggs
- 0.5 cup all-purpose flour
- 1 small onion, diced
- 1 clove garlic, minced
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons olive oil, for frying
- 1 cup Greek yogurt, for serving
- 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.
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