These potato fritters are golden, crispy and savory and simply divine as an appetizer or light meal. Easy to make and packed with flavor!
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:
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.
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.
- 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.
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.
Recipe FAQ
They are wonderful served with some sour cream or Greek yogurt. We also love them with some garlic dip served on the side.
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.
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.
They are freezer friendly for up to a month. Thaw overnight in the fridge and then reheat as usual.
More Easy Vegetarian Recipes
- Baked Jalapeño Poppers
- Zucchini Fritters
- Vegetarian Stuffed Mushrooms
- Hummus
- Baked Spinach Dip
- Chickpea Chicken Salad
Did you make this recipe? Be sure to leave a comment and rating below.
Potato Fritters
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
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
- 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.
- Freezing: They are freezer friendly for up to a month. Thaw overnight in the fridge and then reheat as usual.
- Nutritional information is for potato fritters only and excludes garlic dip or sour cream or anything else they may be served with.
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.
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.