Crispy on the outside and tender on the inside, potato fritters are a comforting and satisfying snack or side dish that I love to whip up whenever I crave something savory and golden-fried. These fritters are incredibly versatile, easy to make, and perfect for any meal of the day.

Why You’ll Love This Recipe

I like how quickly these potato fritters come together with just a few pantry staples. They’re budget-friendly, ideal for using up leftover potatoes, and endlessly customizable with herbs, cheese, or spices. I can serve them as a snack, pack them into lunchboxes, or use them as a savory breakfast base with eggs on top. Whether I’m after something simple or a dish to impress, this recipe always delivers crispy, flavorful results.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Potatoes, grated

• Onion, finely chopped or grated

• Egg

• All-purpose flour

• Baking powder (optional, for extra fluffiness)

• Salt

• Pepper

• Oil, for frying

Directions

1. I start by grating the potatoes and placing them in a clean kitchen towel. I wring out as much moisture as possible to help the fritters crisp up.

2. In a large mixing bowl, I combine the grated potatoes, onion, egg, flour, baking powder (if using), salt, and pepper.

3. I mix everything until well combined. If the mixture feels too wet, I add a bit more flour.

4. I heat oil in a skillet over medium heat. Once hot, I drop spoonfuls of the potato mixture into the pan and flatten them slightly.

5. I fry the fritters for about 3–4 minutes per side, or until golden brown and crispy.

6. I transfer the cooked fritters to a paper towel-lined plate to drain any excess oil.

7. I serve them hot, often with a dollop of sour cream or a dipping sauce.

Servings and timing

This recipe makes about 8–10 fritters, perfect for 4 servings as a side or 2 as a main dish. It takes roughly 10 minutes to prep and 20 minutes to cook, so I can have these on the table in under 30 minutes.

Variations

I sometimes add shredded cheese to the mixture for extra richness, or toss in chopped fresh herbs like parsley or chives for a burst of flavor. A pinch of chili flakes gives a nice kick, and swapping the onion for green onions brings a milder taste. For a gluten-free version, I use chickpea flour or rice flour instead of all-purpose flour.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the refrigerator for up to 3 days. To reheat, I pop them in a skillet over medium heat until warmed through and crisp again. I avoid microwaving, as that tends to make them soggy. They also freeze well—I just let them cool completely and freeze in a single layer before transferring to a container or bag.

FAQs

How do I keep potato fritters crispy?

I always squeeze out as much water as I can from the grated potatoes, and I make sure the oil is hot before frying. Keeping them warm in the oven while I fry the rest helps too.

Can I bake these instead of frying?

Yes, I can bake them at 400°F (200°C) on a greased baking sheet for about 20–25 minutes, flipping halfway through. They won’t be quite as crispy, but they’re still tasty.

Can I make potato fritters ahead of time?

I prefer to make them fresh, but I sometimes prep the mixture ahead and store it in the fridge for a few hours. I just give it a good stir before frying.

What can I serve with potato fritters?

I like them with sour cream, yogurt dip, or even applesauce for a sweet-savory combo. They also go well alongside grilled meats or with a fresh salad.

What kind of potatoes work best?

I usually go for starchy potatoes like Russets. They hold together well and give a crispier finish compared to waxy varieties.

Conclusion

Potato fritters are a go-to in my kitchen for good reason—they’re quick, crispy, and endlessly adaptable. Whether I’m looking for a snack, a side, or a light meal, these fritters hit the spot every time. I love how easy they are to make, and once I get the hang of them, I find myself coming back to this recipe again and again.