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Chef Ava

Crispy Potato Fritters

These crispy potato fritters are golden and shatteringly crisp on the outside, tender and fluffy inside, and seasoned with garlic and fresh herbs. Made with grated potatoes, onion, eggs, flour, and shallow-fried until deeply golden, they are ready in just 40 minutes and make a delicious breakfast, brunch centerpiece, or comforting family side dish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Breakfast, Brunch, Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large Russet or Yukon Gold potatoes, peeled and coarsely grated
  • 1 medium yellow onion, finely diced or grated
  • 2 large eggs, lightly beaten
  • 1/3 cup all-purpose flour
  • 2 cloves garlic, minced
  • 2 tbsp fresh chives or parsley, finely chopped
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1/2 tsp garlic powder
  • 1/2 cup canola or vegetable oil, for frying

Equipment

  • large skillet
  • large mixing bowl
  • clean kitchen towel or cheesecloth For squeezing moisture from the grated potatoes.
  • wire rack For draining cooked fritters.
  • kitchen thermometer For checking that the oil reaches approximately 350°F.

Method
 

  1. Grate the peeled potatoes coarsely and place in a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible until the potatoes feel nearly dry.
  2. In a large bowl, combine the squeezed grated potatoes, diced onion, minced garlic, beaten eggs, flour, chopped chives or parsley, kosher salt, black pepper, and garlic powder. Mix until everything is evenly combined.
  3. Pour the oil into a large skillet until it is about 1/4 inch deep. Heat over medium-high heat until the oil reaches approximately 350°F.
  4. Scoop about 1/4 cup of the potato mixture for each fritter and gently flatten into a small even patty.
  5. Carefully place the fritters into the hot oil, working in batches to avoid overcrowding the pan.
  6. Fry for 3–4 minutes on the first side until deeply golden brown and crispy. Flip carefully and cook for another 2–3 minutes on the second side until equally golden.
  7. Transfer the cooked fritters to a wire rack or paper towel-lined plate to drain. Sprinkle lightly with a little extra kosher salt while still hot.
  8. Serve immediately with sour cream, applesauce, or your favorite dipping sauce.

Notes

Squeeze the grated potatoes as thoroughly as possible before mixing because excess moisture prevents the fritters from becoming deeply golden and crispy. Test that the oil reaches approximately 350°F before frying, work in batches of 3 to 4 without overcrowding, and do not move the fritters during the first 3 minutes of cooking. Season with extra salt while they are still hot.