A recipe for crispy potato fritters that takes 30 minutes to prepare and cook, yielding approximately 8-10 fritters. The key to maximum crispiness is removing moisture from the potatoes before frying.
Ingredients
- 4 medium Russet potatoes (peeled and grated)
- 1 small yellow onion (grated)
- 2 large eggs (beaten)
- 1/4 cup all-purpose flour (or cornstarch for gluten-free)
- 2 cloves garlic (minced)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp salt (plus extra for sweating potatoes)
- 1/4 tsp freshly cracked black pepper
- 2 tbsp fresh chives or green onions (finely chopped)
- 3-4 tbsp vegetable oil (for shallow frying)
Instructions
- Shred & Squeeze: Grate the potatoes and onion into a clean kitchen towel or cheesecloth. Sprinkle with 1/2 tsp of salt and let sit for 5 minutes. Gather the ends of the towel and wring out as much liquid as physically possible into the sink.
- Mix the Batter: In a large mixing bowl, combine the dried potato-onion mixture, beaten eggs, flour, minced garlic, garlic powder, onion powder, salt, black pepper, and fresh chives. Stir until the flour and eggs evenly coat the potato strands.
- Heat the Pan: Set a large heavy-bottomed skillet or cast-iron pan over medium-high heat. Add 3 to 4 tablespoons of vegetable oil. Allow the oil to heat up until it shimmers (around 375°F / 190°C). Test by dropping a small strand of potato into the pan; it should sizzle immediately.
- Fry the Fritters: Scoop approximately 1/4 cup of the potato mixture into the hot oil for each fritter. Flatten gently with the back of a spatula into 1/2-inch thick patties. Fry in batches (do not overcrowd the pan) for 3 to 4 minutes per side until deep golden brown.
- Drain & Serve: Transfer cooked fritters to a wire rack or paper-towel-lined plate. Sprinkle with a pinch of sea salt while hot. Serve immediately with sour cream, garlic aioli, or applesauce.
Notes
Storage: Store leftover cooked fritters in an airtight container lined with paper towels in the fridge for up to 3 days. Freezing: Arrange cooled fritters in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe bag for up to 2 months. Reheating: Re-crisp in an oven or air fryer at 400°F (200°C) for 5–7 minutes. Avoid microwaving, as it makes them soggy. Nutritional Information per serving (based on 2 fritters): 220 kcal, 9g Total Fat, 1.5g Saturated Fat, 480mg Sodium, 30g Total Carbohydrates, 3g Dietary Fiber, 2g Sugars, 6g Protein.
