Potato fritters are the ultimate comfort food. These crispy, golden potato cakes are tender on the inside with a delightful crunch on the outside. Read on to learn all about potato fritters – from why we love them so much to how to make them perfectly every time.
Why Are Potato Fritters So Satisfying?
There’s just something about the combination of soft, fluffy potato inside a crispy, pan-fried coating that makes potato fritters irresistible. They’re the ideal balance of textures in one bite-sized package. Not to mention they’re pretty easy to make at home!
The cozy, starchy potato center smothered in a golden brown, veggie-studded shell is equally at home on a breakfast plate beside eggs or on the dinner table next to meat and veggies. You really can’t go wrong with these crispy spuds!
What Type of Potato is Best for Fritters?
When it comes to the potato itself, you’ll want to use a firm, waxy potato like red potatoes or Yukon Gold. The high starch content in fluffy russet potatoes will cause the shreds to break down too much, resulting in mushy fritters.
The firm texture of waxy potatoes holds up beautifully when grated and fried. You’ll be rewarded with potato fritters that have a melt-in-your-mouth interior encased in a perfectly crispy shell.
What Ingredients Go Into Potato Fritters?
At their most basic, potato fritter batter contains just a few humble ingredients:
- Shredded potatoes
- Onion
- Egg
- Flour
- Salt & pepper
The potato and onion form the base, while the egg and flour act as a binder to hold the fritters together as they cook. Plain salt and pepper lightly seasons the mix.
Feel free to spice up your fritters with extras like garlic, herbs, cheese, ham or corn. The possibilities are endless!
What’s the Best Way to Cook Potato Fritters?
To achieve the ideal crisp exterior, potato fritters are shallow fried in a bit of oil. You’ll want to use a heavy bottomed skillet or frying pan so the oil maintains an even temperature as the fritters cook.
Cook the fritters in batches, allowing the oil to come back up to temperature between each batch. Don’t overload the pan or the temperature will drop too much, resulting in greasy fritters.
Flip the fritters gently halfway through cooking each side so they brown evenly.
How Should You Serve These Tasty Potato Cakes?
A squeeze of lemon and a dollop of sour cream or Greek yogurt are classic potato fritter accompaniments. They cut through the richness beautifully.
Potato fritters also pair well with all kinds of global flavors. Try them with salsa, chimichurri or chimichurri sauce for a Latin flair. Stir together mayonnaise with Asian chili sauce for a tangy, spicy dip.
No matter how you serve them up, potato fritters are sure to disappear quickly! Lest any be leftover, fritters can be stored in the fridge for 2-3 days and reheated until hot and crisp.
What Potato Fritter Variations Should You Try?
Once you master the basic recipe, try mixing up your fritters with fun add-ins like:
- Crispy bacon
- Melted cheddar cheese
- Caramelized onions
- Corn kernels
- Mixed herbs
- Spinach
- Sun-dried tomatoes
The possibilities are endless when it comes to potato fritter toppings and mix-ins. Don’t be afraid to get creative!
Satisfy Your Potato Fritter Fix!
Now that you know everything there is to know about potato fritters, it’s time to get cookin’! These crispy potato cakes are wonderful any time of day and perfect for using up leftover mashed potatoes.
Whip up a batch using your favorite mix-ins then serve them alongside eggs, under a piece of fish or just on their own as a snack. However you make them, enjoy every golden, crispy bite!
Potato Fritters Recipe
Ingredients:
- 3 Medium Potatoes (approximately 650g or 1 ½ lb)
- 1 Medium Brown Onion
- 1 Large Garlic Clove, Minced
- 2 Whole Eggs
- ¼ Cup of Plain Flour (All-purpose Flour Recommended)
- 1 ½ Teaspoons of Fine Sea Salt
- ½ Teaspoon of Freshly Cracked Black Pepper
- 2 Tablespoons of Vegetable Oil or Extra Virgin Olive Oil (Tip: For accuracy, weigh the ingredients if possible)
Equipment Needed:
- A Large Non-stick Frying Pan or Skillet
- A Large Mixing Bowl
- A Colander
Method:
- Start by preheating your oven to a warming temperature (70C/160F).
- Grate the potatoes using the coarse side of a box grater into a colander placed over a bowl. Peel, quarter, and finely slice the onion, adding it to the potatoes with ½ teaspoon salt. Mix well.
- Allow the mixture to sit for 10 minutes to release excess moisture. Rinse thoroughly, then squeeze out the liquid using a tea towel or cheesecloth.
- Transfer the potato and onion mix to a clean bowl. Add garlic, eggs, flour, salt, and pepper, and mix well.
- Heat half the oil in a non-stick skillet over medium heat.
- Scoop ¼ cup portions of the mixture into the pan, flattening slightly. Cook each side for 5-6 minutes until golden brown.
- Keep the cooked fritters warm in the oven while repeating the process with the remaining mixture.
- Note: If any liquid accumulates at the bottom of the bowl, avoid mixing it back in.
Additional Tips:
- Customize your fritters by adding up to ½ cup of grated cheddar cheese, corn, peas, or even a small zucchini (grated with the potatoes).
- For a savory twist, include ham, bacon, or fresh herbs.
We would love to hear your thoughts and ratings on this recipe. Your feedback is valuable and greatly appreciated!
