Potato Fritters
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If you’ve never made Potato Fritters from scratch, you’re in for a nice surprise at how easy and delicious they are. The outside gets a deep golden crust while the inside stays soft and savory, and the cool yogurt with fresh green onions on top brings everything together perfectly. Hearty, simple, and the kind of recipe you’ll make on repeat.
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I make these for weekend breakfasts, lazy Sunday brunches, potlucks, and easy weeknight dinners when I need a quick side dish that feels homey and comforting without much fuss. They are budget-friendly, kid-approved, and easy to make in batches on the stovetop. Store cooled fritters in an airtight container in the fridge for up to 3 days and reheat in a skillet to bring the crispiness right back.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Potato Fritters with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Yukon Gold potatoes are my top pick here because their natural starchiness gives the fritters structure and flavor, but russet potatoes work just as well if that’s what you have. These come together faster than you’d think, and the steps are simple once you know the method.
Grate and Squeeze the Potatoes
Peel potatoes and finely grate them, then transfer to a clean kitchen towel and squeeze out as much liquid as possible into a bowl. I keep a pack of flour sack towels on hand specifically for jobs like this since they’re thin enough to wring out every last drop of moisture without any fuss.
Getting rid of that moisture is the most important thing you can do for crispy fritters.
Save the Starch
Let the squeezed liquid sit for a minute, then carefully pour it off, leaving the white starchy sediment and excess starch at the bottom of the bowl. Add that starch back into the grated potatoes.
Save the starch: After pouring off the squeezed liquid, always scrape up the white starchy sediment left at the bottom and mix it back into the potato mixture. It binds the fritters naturally. It acts as a natural binder, giving the fritters a better texture from the inside out.
Mix the Batter
In a large bowl, combine grated potatoes, chopped onion, egg, all-purpose flour, salt, and black pepper. Mix until everything is evenly combined.
The fritter mixture should hold together when you press a handful, but not be too wet. For extra flavor, stir in a pinch of garlic powder, smoked paprika, or chili flakes, or fold in a handful of sharp cheddar cheese or grated zucchini for a fun twist.
To make the recipe gluten-free, swap the all-purpose flour for your preferred gluten-free flour.
Heat the Pan and Shape the Fritters
Heat a generous amount of vegetable oil, olive oil, or clarified butter in a large skillet over medium heat. A large nonstick skillet gives excellent heat distribution for frying fritters like these.
Once hot, spoon portions of the mixture into the pan and shape them into pancakes, roughly 10 to 15 cm or your preferred size, then flatten slightly so they cook evenly.
Fry Until Golden
Cook for about 4 to 5 minutes per side, or until deep golden brown and cooked through. Adjust the heat as needed to prevent burning.
Don’t rush this step since the fritters need that full time to develop a proper crust and cook all the way through.
Drain and Keep Warm
Transfer the cooked fritters to a parchment paper-towel-lined plate to absorb excess oil. I always use a reusable Swedish dishcloth instead of paper towels since it does the job just as well.
Keep them warm in a low oven while you cook the remaining batches, so everything still has a crispy exterior and is ready to serve at once.
Serve Your Warm, Crispy Potato Fritters
Serve warm, topped with chopped green onions and a generous dollop of cool yogurt. Greek yogurt, regular yogurt, or creamy sour cream all work beautifully here, and garlic aioli makes a great dipping sauce if you want something a little richer.
If you’re bringing these somewhere, stack them loosely in an insulated casserole carrier to keep them warm without trapping steam that softens the crust. Pack the yogurt or dipping sauce separately in a small airtight container so everything stays fresh until you’re ready to serve.
Ingredients
- 1 pound Yukon Gold potatoes peeled
- ½ cup onion finely chopped
- 1 egg
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- Black pepper to taste
- Oil or clarified butter for frying
- Green onions for serving
- Yogurt for serving
Instructions
- Finely grate the potatoes, then place them in a clean kitchen towel and squeeze out as much liquid as possible into a bowl. Set the grated potatoes aside.1 pound Yukon Gold potatoes
- Let the liquid sit for a minute, then carefully pour it off, leaving the starchy residue at the bottom. Add this starch back into the potatoes for better texture.
- In a large bowl, combine the grated potatoes, chopped onion, egg, flour, salt, and pepper. Mix until everything is evenly combined.½ cup onion, 1 egg, 3 tablespoons all-purpose flour, 1 teaspoon salt, Black pepper
- Heat a generous amount of oil or clarified butter in a large pan over medium heat. Once hot, spoon portions of the mixture into the pan and shape into pancakes (about 10–15 cm or your preferred size). Flatten slightly so they cook evenly.Oil or clarified butter
- Cook for about 4–5 minutes per side, or until golden brown and cooked through. Adjust the heat as needed to prevent burning.
- Transfer the cooked fritters to a plate lined with paper towels to absorb excess oil. Keep them warm in a low oven while cooking the remaining batches.
- Serve warm, topped with green onions and a dollop of yogurt.Green onions, Yogurt
Notes
- Squeeze hard: The more liquid you remove from the grated potatoes, the crispier your fritters will be. Don’t skip this step or rush it.
- Save the starch: After pouring off the squeezed liquid, always scrape up the white starchy sediment left at the bottom and mix it back into the potato mixture. It binds the fritters naturally.
- Don’t skip the rest: Let the flour and egg fully incorporate into the mixture before frying so the fritters hold together in the pan.
- Watch your heat: Medium heat is the sweet spot. Too high and the outside burns before the inside cooks through; too low and they absorb more oil and turn greasy.
- Don’t crowd the pan: Fry in batches with enough space between each fritter so they fry rather than steam. Crowding reduces the pan temperature, leading to soggy edges.
- Flash-freeze for meal prep: Freeze cooked fritters on a baking sheet for 1 hour, then transfer to a freezer bag. They won’t stick together, and you can grab just as many as you need at a time.
Nutrition
How to Store Leftovers
Let the leftover potato fritters cool completely before storing them so they don’t steam and turn soggy. Keep them in an airtight container in the fridge for up to three days. To reheat, pop them in a skillet over medium heat or in an air fryer for a few minutes until the outside crisps back up.
For longer storage, freeze the fully cooled fritters in a single layer on a baking sheet first, then transfer them to a freezer-safe zip-lock bag or airtight container once solid. They’ll keep in the freezer for up to two months. Reheat straight from frozen in the oven or air fryer without thawing for the best texture.
What to Serve With Potato Fritters
They’re incredibly versatile, and the dipping sauce is just the beginning. Greek yogurt and creamy sour cream are the classic choices, but garlic aioli takes them in a completely different direction if you’re after something bolder. A fresh salad with a light lemon vinaigrette is a refreshing contrast to the warm fritters, and you could also serve them alongside roasted vegetables, a bowl of tomato soup, or a fresh cucumber-and-tomato salad for a complete vegetarian meal.
For a more filling spread, top them with caramelized onions and a sprinkle of chili flakes, or pair them with poached eggs for a satisfying vegetarian brunch. They also work beautifully as a side dish alongside veggie burgers or stuffed peppers, making a hearty plate.
More Easy Recipes for You to Try at Home
If you liked this one, here are some other easy potato side dishes worth trying.