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A stack of potato fritters topped with sour cream and garnished with chopped chives on a white plate.

Quick and Easy Potato Fritters

Author: Jessica Haggard
These potato fritters are pillowy soft on the inside with a crunchy exterior. Grated potatoes are turned into flavorful patties with eggs, onion, and garlic, then fried to perfection. These golden beauties are topped with a dollop of yogurt and garnished with chives for a hearty breakfast. Definitely one of my favorite ways to enjoy good old potatoes!
4 from 2 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer, Breakfast
Cuisine American
Servings 16 fritters
Calories 91 kcal

Ingredients
 
 

  • 2 pounds potatoes
  • 2 eggs
  • ½ cup all-purpose flour
  • 1 small onion diced
  • 1 clove garlic minced
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons olive oil for frying
  • 1 cup Greek yogurt for serving
  • ¼ cup chives for garnish

Instructions
 

  • Peel and wash the potatoes. Coarsely grate with a food processor or box grater and add to a large mixing bowl.
  • Add the eggs, flour, onion, garlic, salt, and pepper. Mix well to combine.
  • Heat the oil in a heavy-bottomed skillet or frying pan over medium heat. Use a ¼-cup measuring cup to scoop the batter and transfer to the pan. Press down gently with a fork to flatten the batter into an even circle. Do not overcrowd the pan.
  • Cook until the first side is golden brown and crispy, then flip and continue cooking the second side for approximately 3 minutes. Reduce the heat if you notice the fritters are cooking too quickly.
  • Repeat until all the batter is cooked. Keep fritters warm in a 200 °F oven until serving with Greek yogurt and chives. Top each serving with this garnish or serve the yogurt in a bowl as a dipping sauce.

Video

Notes

  • Make sure your oil is hot enough before adding the fritters. Test by dropping a small amount of batter into the oil; if it sizzles immediately, it’s ready.
  • Cook the fritters in batches to avoid overcrowding. This will help them cook evenly and you’ll get that crispy exterior easily.
  • Don’t flip the fritters too early - give the bottom enough time to brown and crisp up. If they seem to be sticking, give them a little more time to cook before attempting to flip.
  • After frying, place the fritters on a paper towel-lined plate to absorb excess oil, keeping them crispy.
Serve: Enjoy potato fritters as is or with your favorite dipping sauce. For breakfast or brunch, top your fritters with a poached egg and fresh herbs then eat with a side of crispy bacon, smoked salmon, or sliced avocado. For a hearty snack, serve potato fritters with burgers or sandwiches as an alternative to french fries. Pair with your favorite protein mains for lunch or dinner for a more complete meal.
Store: Cool potato fritters completely before storing in the fridge or freezer. Once cooled, arrange the fritters in single layers in an airtight container. Separate with parchment paper if you need to stack them, then keep in the refrigerator for up to 3 days, or in the freezer for up to 1 month. Reheat them in the pan with oil until warmed through - this should help crisp them back up a bit.

Nutrition

Serving: 1fritterCalories: 91kcalCarbohydrates: 14gProtein: 4gFat: 2gSaturated Fat: 0.5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 21mgSodium: 161mgPotassium: 278mgFiber: 1gSugar: 1gVitamin A: 59IUVitamin C: 12mgCalcium: 27mgIron: 1mg
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