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.
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.
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.
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.
Place the grated potatoes in a bowl with cold water and soak for 10 minutes.
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.
Heat oil over medium heat in a large skillet or cast iron pan.
In a bowl, whisk together the four, baking powder, garlic powder, and salt.
Mix in the milk, egg, and melted butter.
Mix in the drained potatoes and sliced green onions.
Scoop a scant ¼ 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.
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.
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- 3 medium Yukon gold potatoes about 1 pound
- 1 cup all-purpose flour
- 1 ½ teaspoons salt
- 1 ½ teaspoons garlic powder
- 1 teaspoon baking powder
- ½ cup whole milk
- 1 large egg
- 1 tablespoon butter melted
- ¼ cup green onions white and light green parts, thinly sliced
- ¼ cup canola oil for frying
- 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 ¼ 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.
- 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.