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Potato Fritters

These Potato Fritters are crispy and golden brown on the outside and have a tender creamy onion-studded interior. Serve them warm with cool sour cream, yogurt, or ranch for the ultimate treat.

Stack of potato fritters on a plate next to a bowl of sour cream.

Why You’ll Love This Recipe

  • These potato fritters are a versatile recipe that can be served as an appetizer, party food, side dish, or even as the main event! They are also great for breakfast!
  • They are made with ingredients you likely already have on hand so you can always whip up a batch.
  • They are customizable so you can have them just how you like. Add-ins like crispy bacon, diced ham, shredded cheese, and fresh herbs can all be added to the mixture.

Recipe Ingredients

Ingredients for potato fritters with labels.

Ingredient Notes

  • 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 add extra flavor and texture to the fritters. You could also use finely diced shallots, chives, or yellow onion.
  • I prefer garlic powder in this recipe as I think it gives the fritters a stronger garlic flavor. However, you could use minced fresh garlic if you prefer.
  • A little bit of canola oil gives the exterior of the potato fritters a nice crispiness without making them greasy. You could also use any other neutral flavored oil like olive oil or vegetable oil.

Step-by-Step Instructions

Grated potatoes on a plate next to a box grater.

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.

Grated potatoes in a bowl filled with water.

Step 2:

Place the grated potatoes in a bowl and cover them with cold water. Allow them to soak for 10 minutes.

This will remove excess starch resulting in a crispier fritter.

Grated potatoes on a kitchen towel.

Step 3:

Drain and rinse the potatoes (I use a fine mesh strainer for this). Then, transfer them to a kitchen towel or cheesecloth and squeeze out all of the excess moisture.

Flour, garlic powder, salt, and baking powder in a bowl.

Step 4:

Heat the oil in a large skillet over medium heat.

Meanwhile, in a bowl, whisk together the flour, baking powder, garlic powder, and salt.

Wet batter for potato fritters in a bowl with a fork.

Step 5:

Add the milk, egg, and melted butter and mix until well combined.

Potato fritter batter in a bowl with a fork.

Step 6:

Mix in the drained potatoes and sliced green onions until a uniform batter forms.

Potato fritter batter circles in a skillet.

Step 7:

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.

Seared potato fritters in a skillet.

Step 8:

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.

Serve them warm with cool sour cream, yogurt, or ranch. I also like to top them with sliced green onions.

Potato fritter being dipped into sour cream.

Storage & Reheating

Storage

Store the potato fritters in an airtight container in the fridge for up to 4 days.

Reheating

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.

Freezing

Place the cooled fritters on a baking sheet and flash freeze for 2 hours. Then, transfer them to a freezer-safe container or bag and freeze them for up to 3 months. Thaw in the fridge on a kitchen or paper towel.

Potato fritters on a plate with a bowl of sour cream.

Frequently Asked Questions

Why are my fritters not crispy?

The most likely reason is that enough water wasn’t squeezed out of the potatoes after soaking them. Be sure to really give them a good squeeze. The other possible reason is that the oil wasn’t hot enough when you added the batter to the pan. If you aren’t sure that the oil is hot enough, add a small amount of batter to the oil. If the batter sizzles and browns then it should be good to go.

Are potato fritters and potato pancakes the same thing?

Generally, potato pancakes are made with mashed potatoes and have a more uniform consistency. Fritters are typically made with shredded or finely diced potatoes giving them more texture.

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Stack of potato fritters next to a bowl of sour cream.

Potato Fritters

Alicia
Crispy and brown on the outside with a creamy tender onion-studded interior. Serve them with cool sour cream, yogurt, or ranch.
4.86 from 7 votes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Appetizer, Sides
Servings 9 fritters

Ingredients
  

  • 1 pound Yukon gold potatoes about 3 medium potatoes
  • 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

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.
Storage:
  • 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.
Reheating:
  • 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.
 

Nutrition

Serving: 1fritterCalories: 179kcalCarbohydrates: 22gProtein: 4gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 26mgSodium: 462mgPotassium: 296mgFiber: 2gSugar: 1gVitamin A: 120IUVitamin C: 12mgCalcium: 58mgIron: 1mg
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5 Comments

  1. 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! : )

    1. 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!

  2. 4 stars
    These were quite tasty. Took a star off because even though the main ingredient is potatoes, they aren’t distinguishable. The texture is of a savory pancake and not more hashbrown-like a latke.