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    Home » Appetizers

    Potato Fritters

    Published: Apr 29, 2021 Updated: Apr 29, 2021 by Alison Hope · This post may contain affiliate links · 2 Comments

    Jump to Recipe Print Recipe
    Potato Fritters

    These potato fritters are golden, crispy and savory and simply divine as an appetizer or light meal. Easy to make and packed with flavor!

    Potato fritters on a white plate with garlic dip.

    These potato fritters make the perfect appetizer or light meal. They also keep well and are almost as good served cold as they are served hot.

    They’re also known as potato latkes and are just all round delicious.

    For more easy fritters check out our delicious zucchini fritters too.

    Ingredients You Need:

    Photo of the ingredients needed to make potato fritters.

    Ingredient Notes

    • Potatoes – you can use either Russets or Yukon Gold if you’re in the USA. Otherwise any kind of white potato will work great.
    • Cayenne pepper – adds flavor and just a touch of heat. It’s very subtle, but feel free to omit it if you prefer.
    Potato fritters on a white plate.

    How To Make Potato Fritters

    Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Peel the potatoes and onion and grate them in the food processor or by hand with a box grater.
    • Place them in a big bowl of cold water and let them soak for a few minutes.
    • Then drain and soak in fresh water for a few minutes more. The water should now be looking more clear and not as cloudy.
    Two photo collage showing shredded potatoes soaking in a bowl of cold water.
    • Drain and squeeze out the excess liquids by placing the soaked onions and potatoes in a tea towel or cheesecloth and squeezing out the excess water.
    • Place the potatoes and onions in a mixing bowl.
    Two photo collage showing shredded potatoes in a tea towel squeezing out the excess water and then in a bowl.
    • Add eggs, all purpose flour, paprika, cayenne pepper, crushed garlic, salt and ground black pepper and mix into a batter.
    Two photo collage showing eggs, flour and spices added to potatoes in the mixing bowl and mixed into a batter.
    • Use a ¼ cup measuring cup to measure out the batter and form it into fritter patties.
    • Place them onto a baking tray.
    Two photo collage showing quarter cup measuring cup scooping the batter and then formed into patties on a baking tray.
    • Heat up a skillet or frying pan with olive oil on medium heat and when hot, add 4 fritters into the hot oil. They should sizzle when they hit the pan. Don’t over-crowd the pan.
    Collage of two photos showing potato fritters frying in a frying pan and then flipped over.
    • Fry for 3-4 minutes on each side until golden and crispy. Gently flatten the fritters with your spatula as you fry them.
    Collage of two photos showing cooked potato fritters coming out of the frying pan and moved to a paper towel.

    Tips For Success

    Double soak – it’s important to soak the shredded potatoes twice. The first time round you’ll see that the water will be very cloudy. By the second soak you should notice that the water will be much clearer. Soaking the potato like this removes excess starch and helps your fritters to be really crispy.

    Remove excess moisture – after soaking the next important thing is to squeeze out all the excess moisture from your potatoes and onions. The best way to do that is using some cheesecloth or a tea towel. If you have strong hands, all the better. If you don’t, it’s handy if you can pass it on to someone who does. In our house, this task always passes to Jaye!

    Form into patties before frying – it’s easiest to form your batter into patties before you fry them. You can also do it as you go, but we found it best to get them all ready to go before you start frying.

    The oil must be hot – make sure that the oil is hot before you add your fritters. They should sizzle when they go into the pan.

    Cook in batches, don’t over-crowd the pan – cook 3-4 fritters at a time, depending on the size of your pan. If your pan is small you may only be able to easily fit 2 at a time and if it’s super large, maybe you can fit 6 at a time. Just don’t over-crowd the pan as that will make it difficult to flip them.

    Potato fritters on a white plate with garlic dip.

    Recipe FAQ

    What goes with potato fritters?

    They are wonderful served with some sour cream or Greek yogurt. We also love them with some garlic dip served on the side.

    Can they be made ahead?

    They are at their best when hot, crispy and fresh! However, you can transfer them straight from the frying pan to the oven and keep them warm at 200°F (100°C) for up to 30 minutes before serving.

    How to store them?

    Keep them stored in the fridge for 3-4 days. They can be reheated in the air fryer or oven. Heat the oven to 350°F and reheat for 5-10 minutes until heated through. Reheating them in the microwave also works but they won’t stay as crispy.

    Can you freeze them?

    They are freezer friendly for up to a month. Thaw overnight in the fridge and then reheat as usual.

    Potato fritter dipping into garlic dip.

    More Easy Vegetarian Recipes

    1. Baked Jalapeño Poppers
    2. Zucchini Fritters
    3. Vegetarian Stuffed Mushrooms
    4. Hummus
    5. Baked Spinach Dip
    6. Chickpea Chicken Salad
    Stack of potato fritters on a white plate.

    Did you make this recipe? Be sure to leave a comment and rating below.

    Potato fritters on a white plate with garlic dip.

    Potato Fritters

    These potato fritters are golden, crispy and savory and simply divine as an appetizer or light meal. Easy to make and packed with flavor!
    5 from 4 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: American
    Diet: Vegetarian
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Servings: 10
    Calories: 145kcal
    Author: Alison

    Ingredients

    • 2 and ½ pounds Potatoes ~5 Medium Potatoes
    • 1 Medium Onion White, Yellow or Brown
    • 2 Large Eggs
    • ¼ cup All Purpose Flour
    • 1 tsp Paprika
    • ⅛ tsp Cayenne Pepper
    • 4 Cloves Garlic Crushed
    • 1 tsp Salt
    • ½ tsp Ground Black Pepper
    • 2 Tbsp Olive Oil

    Serving:

    • 1 Recipe Garlic Dip or Sour Cream / Greek Yogurt
    • Fresh Chopped Chives
    US Customary – Metric

    Instructions

    • Peel the potatoes and onion and grate them in the food processor or by hand with a box grater.
    • Place them in a big bowl of cold water and let them soak for a few minutes.
    • Then drain and soak in fresh water for a few minutes more. The water should now be looking more clear and not as cloudy.
    • Drain and squeeze out the excess liquids by placing the soaked onions and potatoes in a tea towel or cheesecloth and squeezing out the excess water.
    • Place the potatoes and onions in a mixing bowl.
    • Add eggs, all purpose flour, paprika, cayenne pepper, crushed garlic, salt and ground black pepper and mix into a batter.
    • Use a ¼ cup measuring cup to measure out the batter and form it into fritter patties.
    • Place them onto a baking tray.
    • Heat up a skillet or frying pan with olive oil on medium heat and when hot, add 4 fritters into the hot oil. They should sizzle when they hit the pan. Don't over-crowd the pan.
    • Fry for 3-4 minutes on each side until golden and crispy. Gently flatten the fritters with your spatula as you fry them.
    • Serve with sour cream or Greek yogurt or our garlic dip and a sprinkle of chopped chives.

    Notes

    1. Storing and Reheating: Keep them stored in the fridge for 3-4 days. They can be reheated in the air fryer or oven. Heat the oven to 350°F and reheat for 5-10 minutes until heated through. Reheating them in the microwave also works but they won’t stay as crispy.
    2. Freezing: They are freezer friendly for up to a month. Thaw overnight in the fridge and then reheat as usual.
    3. Nutritional information is for potato fritters only and excludes garlic dip or sour cream or anything else they may be served with. 

    Nutrition

    Serving: 1Fritter | Calories: 145kcal | Carbohydrates: 24g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 254mg | Potassium: 522mg | Fiber: 3g | Sugar: 1g | Vitamin A: 166IU | Vitamin C: 24mg | Calcium: 25mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE?Rate it & leave your feedback in the comments section below, or tag @gimmethatflavor on Instagram and hashtag it #gimmethatflavor
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    About Alison Hope

    Hi I'm Alison, I'm the voice and cook behind Gimme That Flavor. I am a big time foodie and probably cooking up a storm in my kitchen right now! I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late....Find out more about me here.

    Gimme That Flavor is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Gimme That Flavor will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Omar Bose

      November 25, 2022 at 12:13 am

      I am really sorry to be writing a negative comment but the proportion of potatoes to flour is totally incorrect in this recipe. I measured the potatoes on a scale and measured the flour by cup and the amount of flour is WAY insufficient for the amount of potatoes given to be able to successfully form a batter that resembles the pictures in the instructions of this recipe.

      Reply
      • Alison Hope

        November 25, 2022 at 10:33 am

        It’s 100% correct. The flour isn’t to create a batter, the potatoes themselves do that. The flour (along with the eggs) is just a binder for them. Please look at our process photos showing every step, you can clearly see the relatively small amount of flour in the mixing bowl, along with the much larger amount of potatoes.

        Reply

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    Alison Hope Author

    Hi! I'm Alison! Big time foodie. I'm probably cooking up a storm in my kitchen right now. I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late.... 

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