These grated potato fritters are such a tasty comfort food treat! Easy to make in just 20 minutes, they have the best crispy edges and work perfectly as an appetizer, vegetarian main or side dish.
There’s just *something* about fritters that makes them so moreish don’t you think? Enjoy these grated potato fritters with a tasty dip, such as my easy tahini dressing or perhaps my ricotta dip for a cheesy option!
We grate the potato to make these fritters so they are a little lighter than mashed potato fritters (which are also delicious!). It’s very easy to do, and gives the best crispy edges we all love.
Love fritters? Have a peek at my sweet potato fritters for another savory option, and my spiced apple fritters and pear fritters for a tasty dessert.
WHY THIS RECIPE IS SO GOOD
Cozy comfort food for everyone! Both kids and adults alike will love this potato fritters recipe, so whip them up to enjoy as an appetizer, breakfast fritter, side dish or even a snack.
Made with mostly pantry staples. No difficult to find ingredients to track down, just head to the pantry for your flour and herbs!
Quick and easy to make. It takes just 20 minutes for these fritters to come together, and all you need is a grater and skillet.
INGREDIENTS
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Some notes on a few of them:
Potatoes – I do suggest peeling the potatoes before grating them to make the fritters.
Flour – I use spelt flour, but you can also use regular flour too.
Baking powder – this helps the fritters stay a little lighter and fluffier in texture.
📖 SWAPS AND VARIATIONS
Swap dried thyme for another herb. Using dried parsley, rosemary or sage would also be nice!
STEP BY STEP INSTRUCTIONS
Now you have your ingredients assembled, we can talk about how to make potato fritters! It’s very easy, with just a few steps that are so quick to do:
Step 1
Grate the potato and onion. Use the large option on your grater to shred the potatoes and onion (image 1).
Step 2
Strain the liquid. Place the grated potato and onion in the center of a clean tea towel or cloth and draw the corners up. Squeeze the cloth over your sink to strain out as much liquid as you can. Give it a good squeeze as far more liquid comes out than you would think! (image 2).
potato fritter mix in a glass bowl with a wooden spoon labelled number three.
Step 3
Combine the fritter ingredients. Add all the ingredients to a large bowl, with the exception of the oil for frying. Stir well so the egg yolk and flour are evenly distributed through the potato mixture (image 3).
Step 4
Fry the fritters! Drizzle olive oil in your skillet and come to a medium heat. Drop a very small piece of the fritter batter into the skillet and wait until it sizzles.
Once at this temperature, scoop 3-4 tablespoon of the fritter batter from the bowl and place (carefully!) on the skillet. Press down with a spatula to make a fairly thin fritter (image 4). If you prefer, you may find it easier to roll the batter into a ball first, then place in the skillet and press down with a spatula.
Cook for 3-4 minutes, flip with a spatula, and cook for a further 3-4 minutes on the other side. Your grated potato fritters should be ‘sealed’ and golden brown on both sides, and cooked through to the centre. Cook time will vary slightly depending upon how thick the fritters are and the heat of the skillet.
💭 RECIPE TIPS AND NOTES
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Squeeze the potato and onion mixture in the cloth really well! You want to remove as much of the liquid as possible. Wet fritters won’t stick together when cooked.
Stir the fritter batter well so the flour and egg yolk distributes through the potato mixture.
Make each fritter around 3-4 tablespoon of the batter. Any more and the fritters will be too thick and not cook through to the centre.
The skillet needs to be hot before you begin to cook the fritters. Drop a small amount of the batter into the pan, and wait for it to sizzle before you start to fry the fritters.
Adjust the heat while cooking the fritters (you will likely need to cook in batches in your skillet) so they don’t burn on the edges but do cook through.
You may need to drizzle more oil into the skillet if it becomes too dry.
HOW TO SERVE POTATO FRITTERS
Homemade grated potato fritters can be served with hot or cold sides.
Hot vegetable sides work well with fritters. Check out my honey roasted vegetables, air fryer broccoli and cauliflower and my steamed bok choy for some ideas.
For a summer meal, pair these fritters with some healthy salads such as my mango slaw, cucumber mango salad and my asparagus caprese salad.
Serve with a creamy or tangy dip such as my tahini dressing or tahini dill dressing.
Squeeze the potato and onion mixture in the cloth really well! You want to remove as much of the liquid as possible. Wet fritters won’t stick together when cooked.
Stir the fritter batter well so the flour and egg yolk distributes through the potato mixture.
Make each fritter around 3-4 tablespoon of the batter. Any more and the fritters will be too thick and not cook through to the centre.
The skillet needs to be hot before you begin to cook the fritters. Drop a small amount of the batter into the pan, and wait for it to sizzle before you start to fry the fritters.
Adjust the heat while cooking the fritters (you will likely need to cook in batches in your skillet) so they don’t burn on the edges but do cook through.
You may need to drizzle more oil into the skillet if it becomes too dry.
HOW TO SERVE POTATO FRITTERS
Homemade grated potato fritters can be served with hot or cold sides.
Hot vegetable sides work well with fritters. Check out my honey roasted vegetables, air fryer broccoli and cauliflower and my steamed bok choy for some ideas.
For a summer meal, pair these fritters with some healthy salads such as my mango slaw, cucumber mango salad and my asparagus caprese salad.
Serve with a creamy or tangy dip such as my tahini dressing or tahini dill dressing.
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Peel the potatoes. Grate the potatoes and onion.
Place the grated potato and onion in a clean tea towel, and draw up the corners of the cloth. Squeeze well over the sink so the liquid runs through the cloth.
Add the potato and onion to a large bowl, along with the other ingredients (except the olive oil). Stir well with a wooden spoon to combine.
Drizzle the olive oil into your skillet and heat to medium. Add a small piece of the fritter batter to the skillet. Once the batter bubbles, you can begin to cook the fritters. Take 3-4 tablespoon of the fritter batter and place on the skillet. Press down with a spatula to form a fritter. If you find it easier, you can roll the batter into a ball first.
At a medium heat, cook the fritters each side for 3-4 minutes, flipping with a spatula. Cook time will vary slightly depending upon the thickness of the fritters and heat of the skillet. As you will likely need to cook in batches, you may need to alter the heat as you cook so the middle of the fritters are cooked through but the edges do not burn.
NOTES
Squeeze the potato and onion mixture in the cloth to remove as much of the liquid as possible. Wet fritters won’t stick together when cooked.
Stir the fritter batter well so the flour and egg yolk distributes through the potato mixture.
Make each fritter around 3-4 tablespoon of the batter. Any more and the fritters will be too thick and not cook through to the centre.
The skillet needs to be hot before you begin to cook the fritters. Drop a small amount of the batter into the pan, and wait for it to sizzle before you start to fry the fritters.
Adjust the heat while cooking the fritters (you will likely need to cook in batches in your skillet) so they don’t burn on the edges but do cook through.
You may need to drizzle more oil into the skillet if it becomes too dry.
Swiss Interest Group Histamine Intolerance
All ingredients score 0 on the SIGHI list, with the exception of:
flour is not rated, but spelt scores 0 with a ? as a liberator.
baking powder is not rated.
garlic, which scores 1.
black pepper, which scores 2.
NUTRITION
Calories: 159kcal
Carbohydrates: 25g
Protein: 4g
Fat: 5g
Saturated Fat: 1g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 3g
Cholesterol: 49mg
Sodium: 36mg
Potassium: 497mg
Fiber: 3g
Sugar: 1g
Vitamin A: 77IU
Vitamin C: 23mg
Calcium: 41mg
Iron: 2mg
