Potato Fritters

Potato Fritters are my go-to when I want something crispy and comforting that comes together quickly with a handful of pantry staples. Grated Yukon Gold potatoes mixed with onion, egg, and flour create a batter that fries up into perfectly golden fritters, crispy all around the outside with a soft and savory interior that holds together beautifully. I love making them for weekend breakfasts and easy dinner sides because they reheat so well. Store in an airtight container in the fridge for up to 3 days and crisp them back up in a hot skillet before serving.

Prep Time15

Cook Time20

Total Time35

Servings

Calories162

Author: Mandy Applegate

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

Metric - US Customary

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

Here are a few tips I've picked up after making these Potato Fritters more times than I can count.

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

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