Potato Fritters
Potato Fritters
5 from 2 votes
Serve these delicious potato fritters with sour cream, salsa, or any other dipping sauce for a delicious breakfast, lunch, or dinner. Versatile, tasty, and a great after school snack for the kids.
Potato Fritters

Today, I want to share with you one of my favourite recipes – Potato Fritters. These golden, crispy delights have been a beloved comfort food for generations and have a fascinating history that adds an extra layer of richness to their taste.

The history of the potato fritter is as humble and wholesome as the dish itself. While the exact origin of potato fritters is somewhat difficult to trace, it’s safe to say that any culture with access to potatoes has some version of this delectable dish.

In fact, potato fritters, or a variation of them, can be found in nearly every corner of the globe. In Germany, they are known as ‘kartoffelpuffer’; the Swiss call them ‘rösti’, and in Jewish cuisine, they take the form of ‘latkes’.

This universality attests to the timeless appeal of fried potatoes and adds an exciting global twist to my cooking adventure.

But don’t let the international fame of potato fritters intimidate you. One of the things I absolutely love about this recipe is its simplicity. If you’re a beginner in the kitchen or even if you’re a seasoned pro, this recipe offers the perfect balance of ease and satisfaction.

With just a handful of basic ingredients and a straightforward method, you can whip up these golden goodies in no time.

In terms of difficulty, on a scale from 1 to 10 (with 10 being the most challenging), I’d confidently place potato fritters at a 2. Yes, you heard that right, a 2!

All you really need to do is grate some potatoes, chop an onion, add a few more ingredients into the mix, shape the fritters, and then fry them up. Simple, right? Yet the result is nothing short of spectacular – golden brown fritters, crispy on the outside, soft and flavourful on the inside.

Now, while potato fritters are simple in theory, they can be a bit tricky to perfect. You need to get the balance of ingredients just right and nail the frying process to ensure they are crispy, not soggy.

But don’t worry, I’m here to guide you through it all. We’ll make sure your potato fritters turn out perfectly every single time!

As we embark on this cooking journey together, I hope that not only will you enjoy the delicious end result, but that you will also appreciate the process itself.

Cooking isn’t just about eating; it’s about exploring different cultures, learning about history, and pushing your skills in the kitchen. So, put on your apron, grab your spatula, and let’s make some scrumptious potato fritters together.

What Ingredients to Use & Why

Before we delve into the wonderful world of potato fritters, it’s important to understand why each ingredient plays a significant role in bringing this classic recipe to life.

From my main attraction, the potatoes, to the supporting ensemble of spices and binding ingredients, each has been chosen carefully for their distinct contributions in terms of flavour, texture, and even nutrition.

Potatoes: The potatoes serve as the base of this dish, providing a starchy, satisfying body to my fritters. These humble tubers are rich in potassium and vitamin C, and when grated and fried, they adopt a delightful, golden-brown crispiness on the outside while maintaining a soft, fluffy interior.

As an alternative, you could use sweet potatoes for a slightly sweeter, richer flavour and additional vitamin A.

Onion: The finely chopped onion brings a subtle sweetness and crunch, balancing the starchy heaviness of the potatoes. Onions are a universal flavour enhancer and contain various antioxidants and compounds that promote health. A suitable alternative could be shallots, which have a milder, more delicate flavour.

Garlic: Garlic adds a depth of flavour to the fritters that’s hard to beat. This potent herb is renowned for its health benefits, including anti-inflammatory properties. If you’re not a fan of garlic, you could replace it with garlic powder or omit it altogether, though this will impact the overall flavour.

Plain Flour and Baking Powder: Flour serves as a binder, keeping my fritters together during the cooking process, while the baking powder helps to lighten the texture, creating a slightly fluffy interior. For a gluten-free alternative, a blend of almond flour and a bit of xanthan gum can work well.

Egg: The egg also acts as a binder, aiding in the cohesion of my fritters. Plus, it contributes to a richer flavour and adds a bit of protein to the mix. For a vegan alternative, a flax egg (a mix of ground flaxseed and water) can serve as an effective substitute.

Salt and Black Pepper: These basic seasonings heighten the natural flavours of my other ingredients, creating a balanced, savoury taste profile that is both simple and delicious. Feel free to adjust these to your preference, or explore other seasoning options like paprika or cayenne pepper for a bit of a kick.

Vegetable Oil: The oil is used for frying, creating that irresistible crispy exterior that makes potato fritters so delicious. While vegetable oil is a standard choice, you could also experiment with other high-heat-tolerant oils like canola or avocado oil.

Understanding the role of each ingredient helps in appreciating the complexity and thought that goes into this seemingly simple dish. So, the next time you make potato fritters, you’ll know exactly why you’re adding each ingredient to the mix.

Keeping Potato Fritters From Falling Apart

There’s nothing quite like the perfect potato fritter. Crispy on the outside, and tender on the inside, a well-made fritter is a thing of beauty. But what if your fritters keep falling apart? As someone who loves cooking, I have some tried and tested tips to ensure your potato fritters hold together well.

Firstly, after grating the potatoes, it’s crucial to remove as much liquid as possible. Too much moisture is often the culprit behind fritters that fall apart. Use a clean tea towel or cheesecloth to wring out the grated potato, making sure you get every drop.

Next, make sure you’re adding enough binding ingredients. In this case, the plain flour and egg serve as binders. If your mixture seems too wet, don’t hesitate to add a bit more flour. You could also add another egg to bind everything more tightly.

Finally, when frying your potato fritters, let them form a good crust before flipping them. The crispy outer layer not only adds flavour but also helps to keep the fritter together. Be patient, let the fritter fry undisturbed for a few minutes before you try to move it.

Remember, practice makes perfect. So don’t get discouraged if your first few batches aren’t flawless. Keep trying, adjust your technique as needed, and you’ll soon master the art of making perfect potato fritters.

Using Sweet Potatoes in Fritters

If you’re a fan of sweet potatoes like I am, you might be wondering if you can use them instead of regular potatoes in your fritters. The answer is a resounding yes! Sweet potatoes can bring a fantastic twist to your regular potato fritters.

Like regular potatoes, sweet potatoes have a high starch content, which makes them an excellent choice for fritters. They add a sweet, earthy flavour that beautifully contrasts the salty, crispy exterior of the fritters.

To use sweet potatoes in your fritters, follow the same recipe as you would for regular potatoes. Grate the sweet potatoes, squeeze out the excess moisture, and combine them with the other ingredients. Then fry them up as usual.

Keep in mind that sweet potatoes cook a little faster than regular potatoes, so keep a close eye on your fritters to ensure they don’t burn.

Also, due to the natural sweetness of sweet potatoes, you might want to adjust the seasoning a bit, perhaps adding a little more salt or some spicy elements like cayenne pepper to balance the sweetness.

I’ve made sweet potato fritters a few times, and each time they were a big hit. They’re a great way to switch up your potato fritters game!

Exploring Dipping Sauces for Potato Fritters

It’s no secret that I adore potato fritters. They are crispy, delicious, and make an excellent accompaniment to so many dishes. But what really elevates a potato fritter, in my opinion, is the perfect dipping sauce. The right sauce can add an additional layer of complexity and depth to the fritter’s flavour profile.

One of my favourite dipping sauces is a simple homemade garlic aioli. The creamy, garlicky sauce pairs beautifully with the crispy potato fritters. All you need is some mayonnaise, fresh minced garlic, lemon juice, and a pinch of salt.

Mix everything together, and voila! A delicious sauce that will make your potato fritters even more irresistible.

Another sauce that works wonderfully is a sweet chilli sauce. The sweetness of the chilli sauce contrasts perfectly with the savoury fritters, providing a wonderful balance of flavours.

If you’re in the mood for something a bit more tangy, why not try a homemade tzatziki sauce? The refreshing combination of yoghurt, cucumber, garlic, and dill adds a light, bright contrast to the rich fritters. It’s also an excellent choice if you’re serving the fritters as part of a Mediterranean-themed meal.

So the next time you whip up a batch of potato fritters, I encourage you to experiment with different sauces. You’ll be amazed at how a simple sauce can transform your fritters from delicious to absolutely divine!

Making Gluten-Free Potato Fritters

If you or someone you love follows a gluten-free diet, don’t worry, you can still enjoy delicious potato fritters! I’ve made a few gluten-free versions of potato fritters, and they’ve turned out just as good as the traditional ones.

The trick is in replacing plain flour with a gluten-free alternative. Gluten-free flours like rice flour, coconut flour, or a commercial gluten-free blend can work wonderfully. My personal preference is rice flour, which I find gives the fritters a light, crisp texture.

Just like in the traditional recipe, gluten-free flour helps bind the ingredients together, making sure your fritters stay intact during frying. Also, baking powder, which I use in my original recipe, is naturally gluten-free, so no modifications are required there.

One important thing to remember when preparing gluten-free dishes is to ensure no cross-contamination occurs. Make sure your work surfaces, utensils, pans, and storage containers are thoroughly cleaned and haven’t been in contact with any gluten-containing foods.

So there you have it – making gluten-free potato fritters is just as simple as making regular ones. All it takes is a little bit of thought and a few modifications to make this delicious treat accessible to everyone!

Preparing Potato Fritters in an Air Fryer

I’m a huge fan of potato fritters and I’m also a big supporter of air frying. Why? Because it gives the same crispiness as deep frying, but with considerably less oil. So, naturally, I’ve experimented with making potato fritters in an air fryer, and the results have been nothing short of amazing.

Just like making traditional potato fritters, you start by grating your potatoes and squeezing out the excess liquid. You combine the grated potato with onion, garlic, flour, baking powder, an egg, salt, and pepper.

The main difference comes in the cooking process. Instead of heating oil in a frying pan, you preheat your air fryer. I’ve found that a temperature of around 200°C (or about 400°F) works well.

After shaping your fritters, you place them in the air fryer basket, ensuring they’re not overlapping. You then cook them for about 10-15 minutes, flipping halfway through until they’re golden brown and crispy.

While this method does require less oil, I suggest brushing your fritters with a small amount of oil before cooking. This helps them crisp up beautifully in the air fryer.

So yes, you can absolutely make potato fritters in an air fryer. It’s a healthier alternative that doesn’t compromise on taste or texture. Happy air frying!

Storing and Reheating Leftover Potato Fritters

So, you’ve made a batch of delicious potato fritters and you’re left with some extras. What’s the best way to store them, and how can you reheat them without losing their crispy texture? Let me share my tips based on my own experience.

Leftover potato fritters can be stored in the fridge in an airtight container. They’ll usually keep well for about 3-4 days. To keep them from getting soggy, I recommend placing a paper towel at the bottom of the container to absorb any excess moisture.

When it comes to reheating, the oven is your best friend. Preheat the oven to around 190°C (or about 375°F), spread the fritters out on a baking sheet, and bake for about 10-15 minutes, flipping halfway through. The fritters should come out hot and crispy, just like when they were first made.

While the microwave is a quicker option, I wouldn’t recommend it for potato fritters. Microwaving tends to make them soft and soggy, not the crispy delight that we’re after.

So don’t worry if you’ve made too many potato fritters – they can be easily saved for later. And the best part? You get to enjoy these tasty treats all over again!

Using Frozen Potatoes for Making Potato Fritters

In my culinary adventures, I’ve come across scenarios where fresh ingredients aren’t readily available. One such case is when you have a craving for potato fritters but only have frozen potatoes on hand.

Based on my experience, you can indeed use frozen potatoes, but there are a few tips to follow for optimal results.

Firstly, it’s important to fully defrost your potatoes before using them. This can usually be achieved by leaving them in the refrigerator overnight.

Once defrosted, the potatoes should be treated similarly to fresh potatoes: grated, and excess moisture removed. However, as frozen potatoes tend to retain more water, it’s vital to squeeze out as much moisture as possible to avoid soggy fritters.

If using pre-shredded frozen potatoes, the process becomes even easier as you can skip the grating step. Once defrosted, again, be sure to remove as much moisture as you can.

Overall, while fresh potatoes are generally the best option for fritters, frozen potatoes can be a convenient alternative when fresh aren’t available. The key is to handle them properly to ensure your fritters are just as crispy and delicious.

Making Vegan Potato Fritters

As a lover of all things culinary, I often experiment with making my favourite dishes vegan-friendly. In the case of potato fritters, the transition to a vegan recipe is easier than you might think.

The main ingredient to replace in my standard recipe is the egg, which serves as a binder. One popular and effective substitute is a flaxseed ‘egg.’ To make this, combine one tablespoon of ground flaxseeds with three tablespoons of water and let it sit for about 15 minutes until it forms a gel-like consistency.

In the meantime, prepare the rest of your ingredients as usual: grate and squeeze the potatoes, chop the onion and mince the garlic. When your flaxseed ‘egg’ is ready, add it to the mixture along with the flour, baking powder, salt, and pepper.

The process for frying the fritters remains the same. Make sure to use a vegetable oil or vegan butter substitute for frying, ensuring the entire cooking process is free from animal products.

The result is a batch of potato fritters that are just as crispy and tasty as their non-vegan counterparts. Whether you’re vegan, have vegan guests, or just want to try something new, these fritters make a delicious and cruelty-free treat.

Preparing the Potato Mixture for Fritters Ahead of Time

In my busy life, I always appreciate anything that can save me time in the kitchen. That’s why I’ve experimented with preparing the potato mixture for fritters ahead of time.

The good news is that you can indeed prepare the potato mixture in advance. This is incredibly handy when you’re expecting guests or for those busy weekday meals. However, there are a couple of things to keep in mind.

First, as soon as potatoes are cut or grated, they start to oxidize, which can turn them a greyish colour. To prevent this, you should immerse the grated potatoes in cold water, which stops the oxidation process.

Secondly, potatoes also release starch when cut or grated, and the longer they sit, the more starch they release. If the mixture sits for too long, the excess starch can make your fritters a bit gluey.

To combat both of these issues, I recommend keeping the grated potatoes in water until you’re ready to mix the other ingredients. Just before frying, drain the potatoes thoroughly and then mix with the remaining ingredients.

In this way, you can save some precious time and still end up with perfectly crispy and delicious potato fritters.

Pairing Potato Fritters with Other Dishes

I find that potato fritters, with their crispy exterior and tender, savoury filling, pair well with a wide range of dishes. Their versatility allows them to complement various cuisines and flavours, making them a hit in my kitchen.

For a hearty breakfast or brunch, try pairing potato fritters with some scrambled eggs. This combination hits all the right notes of salty and savoury.

If you’re leaning towards a lunch or dinner setup, potato fritters can make a great side dish to meaty main courses. I’ve served them alongside grilled chicken, steak, and even fish, and they’ve always been a hit.

For a vegetarian meal, consider serving your potato fritters with a fresh green salad or roasted vegetables. The contrast between the light, fresh vegetables and the crispy, hearty fritters is truly delightful.

If you’re hosting a party or gathering, potato fritters can serve as a fantastic appetizer or finger food. You can pair them with various dipping sauces and let your guests enjoy the variety.

So, no matter what meal you’re planning, there’s a place for potato fritters on your table.

Check Out These Other Recipes

Have you tried my Fried Mashed Potato Balls? They’re a splendid spin on the potato theme, just like my Potato Fritters. Soft mashed potatoes rolled into little balls, breaded and deep-fried to a delicious golden brown. Trust me, you’ll want seconds!

But let’s not forget my scrumptious Potato Croquettes. These little potato-packed wonders are crunchy on the outside, smooth and creamy on the inside. It’s pure potato heaven, and they pair incredibly well with just about anything.

For a bit of an East meets West fusion, give the Aloo Tikki a shot. Hailing from the Indian subcontinent, these are spicy potato patties that promise to bring a punch of flavour that you never knew potatoes could pack.

And if you want to go all out, why not have them alongside the Keema Aloo, a robust meat and potato curry that’s a meal in itself.

My Aloo Palak is another recipe that puts a twist on potatoes, this time in combination with the iron-rich goodness of spinach. And if you’re feeling really adventurous, the Aloo Gosht – a traditional potato and meat stew – is a hearty treat that’s perfect for a cosy family dinner.

And for those who prefer their potatoes with a bit of a kick, my Spicy Potato recipe turns up the heat with a medley of spices that’ll keep you coming back for more.

And of course, the humble Aloo Pakora – a classic Indian snack where slices of potato are dipped in a chickpea batter and deep-fried to golden perfection. Crispy, flavourful, and just the thing for a quick bite in between meals.

Finally, if you’re in the mood for something a little more indulgent, the Mashed Potato Gratin will hit the spot. It’s a creamy, cheesy concoction of mashed potatoes that are baked until the top is beautifully golden and crispy. Decadent? Absolutely. Worth it? You bet!

So, give these a try and let me know what you think. Your comments and feedback mean the world to us, and we’re always excited to hear from fellow potato lovers.

Potato Fritters

Potato Fritters

by Nabeela Kauser
Explore the delicious world of potato fritters, a versatile and easy-to-make dish. Learn how to make this classic, delighting your taste buds and impressing guests with your culinary prowess.
5 from 2 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Sides, Snack
Cuisine British, Western
Servings 4
Calories 140 kcal


  • 500 g Potatoes
  • 1 Onion Finely chopped
  • 2 cloves Garlic Minced
  • 2 tbsp Plain Flour
  • 1 tsp Baking Powder
  • 1 Egg
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • Oil For frying


  • Grate the peeled potatoes and transfer them to a clean tea towel. Squeeze the towel to remove any excess liquid.
  • In a mixing bowl, combine the grated potatoes, chopped onion, minced garlic, flour, baking powder, egg, salt, and pepper. Mix the ingredients well.
  • Heat enough vegetable oil in a frying pan over medium-high heat to cover the bottom of the pan.
  • Using a spoon, scoop the potato mixture and drop it into the pan, then flatten each fritter slightly with a spatula.
  • Fry the fritters for 2-3 minutes on each side until they become golden brown and crispy.
  • Once done, remove the fritters from the pan and place them on a plate lined with paper towels to drain any excess oil.
  • Serve the potato fritters hot as a side dish or with your preferred dipping sauce.


Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.


Calories: 140kcalCarbohydrates: 28gProtein: 5gFat: 1gSaturated Fat: 0.4gTrans Fat: 0.01gCholesterol: 41mgSodium: 712mgPotassium: 595mgFibre: 3gSugar: 2gVitamin A: 64IUVitamin C: 27mgVitamin D: 0.2µgCalcium: 91mgIron: 2mg
Keyword After School Snacks, Finger Food, Food, Kids Snacks, Potato, Recipe
Tried this recipe?Mention @CookwithNabeela or tag #CookwithNabeela!



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Cook with Nabeela

Hi, I'm Nabeela!

I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.

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