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Crispy Potato Fritters: Easy Homemade Recipe

Crispy Potato Fritters

Thin, golden potato fritters with crisp edges and tender centers. Grated potatoes and onion are mixed with egg and flour, then pan-fried until deeply browned.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 1/2 lb (700 g) Starchy potatoes, such as Russets or King Edwards, peeled
  • 1 about 4 oz (115 g) Small yellow onion
  • 2 eggs Large eggs
  • 1/4 cup (30 g) All-purpose flour
  • 1 tsp, plus more to taste Fine salt
  • 1/4 tsp Freshly ground black pepper
Optional Additions
  • 1-2 tbsp Fresh parsley or chives, chopped
  • 1 clove Garlic clove, finely grated or minced
For Frying
  • 1/4 cup (60 ml) Neutral oil, such as vegetable, canola, or sunflower oil

Method
 

Step-by-Step
  1. Peel the potatoes and grate them on the large holes of a box grater. Grate the onion as well, then transfer both to a clean kitchen towel or fine-mesh strainer.
  2. Squeeze the grated potato and onion firmly to remove as much liquid as possible. If desired, let the squeezed liquid stand briefly so the potato starch settles, then pour away the liquid and stir the settled starch back into the potato mixture.
  3. Place the drained potato mixture in a bowl. Stir in the eggs, flour, salt, pepper, and optional parsley, chives, or garlic until evenly combined.
  4. Heat the oil in a large nonstick or cast-iron skillet over medium to medium-high heat. The oil should be hot but not smoking.
  5. Drop approximately 2 tablespoons of batter into the pan for each fritter. Flatten each mound to about 1/4 inch (6 mm) thick.
  6. Fry the fritters for approximately 3–4 minutes per side, turning once, until deeply golden brown and crisp. Work in batches so the skillet does not become crowded.
  7. Transfer the cooked fritters to a wire rack or paper towel-lined plate. Season lightly with additional salt and serve hot.

Notes

For the crispest results, remove as much moisture as possible from the grated potatoes and allow the oil to return to temperature between batches. Refrigerate leftovers in a covered container and reheat in a skillet or oven until hot and crisp.