Crispy on the outside, tender and flavorful on the inside, these easy Potato Fritters are a delightful comfort food perfect for breakfast, brunch, or a tasty appetizer. Made with simple ingredients, they’re easy to whip up any night of the week. Enjoy them hot off the pan, paired with your favorite dipping sauces!
A real comfort food classic!
Ingredient Notes:
- Potatoes: Using medium-sized starchy potatoes (like Russet) ensures a fluffy interior that’s perfect for fritters. Boil until fork-tender and peel while still warm for easier mashing.
- White Cheese: Choose a mild, crumbly cheese like feta or farmer’s cheese, which melts just enough to bind the fritters without overwhelming the flavor.
- Cornmeal: Adds a delightful crunchy coating and helps bind the mixture.
- Smoked Paprika and Oregano: These spices add a delicious depth and smoky warmth to the fritters. Adjust amounts to your taste preferences.
- Fresh Herbs: Chopped parsley or green onions provide freshness and color. Use whichever you have on hand or prefer!
I love making these little gems with leftover mashed potatoes!
Tips for Making Perfect Potato Fritters:
- Proper Consistency: Ensure your mashed potatoes aren’t too wet; otherwise, the fritters may fall apart. If the mixture feels too moist, add a tablespoon of cornmeal.
- Shaping: Divide into 4-5 uniform sized balls and flatten gently into a disc shape. This helps achieve even cooking and a perfect golden crust.
- Dredging Method: First coat fritters in the egg, then roll them in cornmeal. This technique creates an extra-crispy outer layer.
- Cooking Temperature: Keep the oil hot but not smoking (around medium heat). This ensures crispy fritters without burning.
- Avoid Overcrowding: If making a double batch, fry fritters in batches to maintain the oil temperature and ensure they crisp evenly on both sides.
- Draining: After frying, place fritters on a plate lined with paper towels to absorb excess oil, keeping them perfectly crispy.
One: Boil potatoes and mix ingredients.
Two: Shape into round disc shape.
Three: Coat with egg.
Four: Coat with cornmeal.
Five: Fry in skillet.
Six: Serve!
Enjoy these crispy and flavorful Potato Fritters for your next meal or gathering—comfort food at its best!
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Ingredients
Recipe Directions
- Boil the potatoes until tender.1 large russet potato
- In medium bowl, mash the cooked potatoes and mix in cheese, 1 egg, oregano, and paprika. Mix well and salt to taste.2 tablespoons white cheddar cheese, 2 large eggs, ½ teaspoon oregano, ¼ teaspoon smoked paprika, Salt and pepper to taste
- Form 3-5 evenly sized balls. Then flatten them slightly into a disc shape. Repeat with the remaining mixture.
- Heat about 1/4 inch of vegetable oil in a medium size heavy skillet over medium heat.¼ cup vegetable oil
- In a small bowl, beat the remaining egg2 large eggs
- Add the cornmeal in a shallow dish.2 tablespoons yellow cornmeal
- Place the potato fritter first in the egg and then roll in the cornmeal.
- Once the oil is hot, add the fritters. Fry for 3-4 minutes per side or until golden brown and crispy. Avoid over crowding the pan.
- Remove the fritters from the skillet and place them on a plate lined with paper towels to drain excess oil.
- Serve immediately and garnish with chopped green onions
Nutrition
Notes
Tried this recipe?
Let us know how it was!Serving Suggestions:
- These Potato Fritters are delicious served hot, garnished with chopped parsley or green onions. Pair them with sour cream, garlic aioli, or even a classic ketchup dip for extra flavor.
- These are pretty darn good cold!
Storing Leftovers and Reheating
- Let the potato fritters cool to room temperature.
- Place them in an airtight container or zip-top bag, separating layers with parchment paper.
- Store in the fridge for up to 2 days.
- Preheat oven or toaster oven to 350°F.
- Place fritters on a baking sheet (no overlapping).
- Heat for 8–10 minutes, flipping halfway through until crispy.
- For extra crispness, broil for 1–2 minutes at the end.
- Avoid microwaving—this can make them soggy.