Potato Fritters
These Potato Fritters are crispy and brown on the outside and have a tender onion-studded interior. Serve them warm with cool sour cream, yogurt, or ranch.
Potato fritters are the perfect side dish. Try them with Pan Seared Chicken Thighs, Stuffed Banana Peppers, or Grilled Haddock with Creamy Lemon Dill Sauce.
They also make great appetizers. Serve them warm with a dollop of sour cream or yogurt or dip them in ranch.
These crispy pan-fried potatoes are sure to be a hit with everyone.
Ingredients
Key Ingredient Notes
Potatoes – I used Yukon gold potatoes in this recipe but you could use russet or red potatoes.
Baking Powder – Gives a little rise to the fritters so they are less dense.
Green Onions – Adds extra flavor and texture to the fritters.
Garlic Powder – Adds flavor. You could use fresh minced garlic but I think garlic powder gives a stronger garlic flavor.
Salt – Again, this gives the fritters more flavor. I recommend using either fine ground kosher or sea salt.
Step By Step Instructions
Note: Full list of ingredients, their amounts, and instructions can be found in the recipe card below.
Step 1:
Grate the potatoes using a box grater or food processor with a grating plate.
Note: I leave the skin on the potatoes. They’re grated so finely you’ll never notice it and I say why do all the extra work just for less nutrition?! However, you can peel the potatoes if you’d like.
Step 2:
Place the grated potatoes in a bowl with cold water and soak for 10 minutes.
Step 3:
Drain and rinse the potatoes (I use a fine mesh strainer for this).
Then, transfer them to a kitchen towel or cheesecloth. Squeeze out all of the excess moisture.
Step 4:
Heat oil over medium heat in a large skillet or cast iron pan.
Step 5:
In a bowl, whisk together the four, baking powder, garlic powder, and salt.
Step 6:
Mix in the milk, egg, and melted butter.
Step 7:
Mix in the drained potatoes and sliced green onions.
Step 8:
Scoop a scant 1/4 cup of fritter batter and pour it into the hot oil. Using a fork, spread out the fritter to create a flat round shape. Make 3 to 4 fritters at a time, avoiding overcrowding the pan.
Cook for 3 to 4 minutes on each side then transfer them to a wire rack on a baking sheet or a paper towel-lined plate. Continue until all of the batter is gone. It should make 9 to 10 fritters.
Step 9:
Serve warm with cool sour cream, yogurt, or ranch. I also like to sprinkle them with extra green onion slices.
Storage & Reheating
Store the potato fritters in an airtight container in the fridge for up to 4 days.
The cooked fritters can also be cooled and frozen for up to 3 months.
To reheat them on the stove, heat a tablespoon of oil in a pan over medium-low heat. Then, cook the fritters for 2 to 3 minutes per side or until they are warmed through.
You can also reheat them in the oven by preheating the oven to 350 degrees F and then baking the fritters on a baking sheet for 7 to 10 minutes or until they are warmed through.
More Side Dishes You’ll Love!
Burst Tomatoes and White Beans
Crispy Oven Fried Zucchini Chips
Did you make this recipe?
I’d love to hear about it! Please leave a star rating ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ and comment below!
Let’s Get Social!
I love seeing your photos! If you make this recipe don’t forget to mention @ThisHomeKitchen and tag #thishomekitchen on Instagram!
You can also follow me on Pinterest, Facebook, and Youtube!
Subscribe to My Newsletter!
Get my newest recipes, kitchen tips and tricks, and the latest news right in your inbox!
Potato Fritters
Equipment
Ingredients
- 3 medium Yukon gold potatoes about 1 pound
- 1 cup all-purpose flour
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons garlic powder
- 1 teaspoon baking powder
- 1/2 cup whole milk
- 1 large egg
- 1 tablespoon butter melted
- 1/4 cup green onions white and light green parts, thinly sliced
- 1/4 cup canola oil for frying
Instructions
- Using a box grater or food processor with a grating plate, grate the potatoes. Transfer the grated potatoes to a bowl with cold water and soak for 10 minutes.
- Drain and rinse the potatoes then transfer them to a kitchen towel or cheesecloth and squeeze out all of the excess moisture.
- Heat the oil in a large skillet or cast iron pan over medium heat.
- In a bowl, whisk together the flour, salt, garlic powder, and baking powder.
- Add the milk, egg, and melted butter and mix until everything is well combined.
- Mix in the grated potatoes and sliced green onions.
- Scoop a scant 1/4 cup of fritter batter and pour it into the hot oil. Use a fork to spread the batter into a flat circle. Make 3 to 4 fritters at a time, avoiding overcrowding the pan.
- Cook the fritters for 3 to 4 minutes on the first side or until they become golden brown and crispy. Flip and cook for another 3 to 4 minutes.
- Transfer the fritters to a wire rack on a baking sheet or onto a paper towel-lined plate. Continue until all of the batter has been used. You should end up with 9 to 10 fritters.
- Serve the fritters warm with sour cream, yogurt, or ranch.
Notes
- The oil will become more liquidy and shimmer when it’s hot enough. You can drop in a small amount of batter to test if it’s ready. It should immediately bubble around the edges.
- Store the leftover fritters in an airtight container in the fridge for up to 4 days. They can also be cooled and frozen for up to 3 months.
Applesauce is also good served with them for dipping. 👍 😋
Ooh, I haven’t tried that but I definitely will! Thanks!
Hi Alicia, This looks so EZ and I ‘m always cutting corners. Would this recipe work just as well using a bag of frozen hash brown potatoes? Thanks! : )
I haven’t tested this recipe with frozen potatoes but I don’t see why not. I’d suggest allowing the hash brown potatoes to thoroughly thaw in the fridge. Then, follow the recipe starting at the soaking step. Hope that helps!