Here’s a crispy potato fritters recipe, simple, golden, and crunchy on the outside with a tender inside Perfect as a snack, side dish, or breakfast.
🥔 Crispy Potato Fritters (Serves 4)
Ingredients
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2 large russet potatoes (about 1 lb / 450 g)
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1 small onion, finely grated (optional but recommended)
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1 large egg
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¼ cup all-purpose flour (or breadcrumbs)
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2 tbsp cornstarch (extra crispiness)
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1 tsp salt
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½ tsp black pepper
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½ tsp paprika (optional)
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2 tbsp chopped parsley or green onions (optional)
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Oil for frying (vegetable or canola)
Step-by-Step Directions
1. Prepare the Potatoes (Key to Crispiness)
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Peel potatoes and grate using the large holes of a box grater.
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Place grated potatoes in a clean kitchen towel.
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Squeeze out as much liquid as possible.
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The drier the potatoes, the crispier the fritters.
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Transfer potatoes to a mixing bowl.
2. Mix the Batter
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Add grated onion to the bowl.
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Add egg, flour, cornstarch, salt, pepper, and paprika.
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Mix well until evenly combined.
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Mixture should hold together but not be wet.
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Stir in herbs if using.
3. Heat the Oil
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Heat about ¼ inch (½ cm) oil in a large skillet over medium-high heat.
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Oil is ready when a small bit of batter sizzles immediately.
4. Fry the Fritters
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Scoop about 2 tablespoons of mixture per fritter.
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Gently flatten in the pan with a spatula.
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Fry for 3–4 minutes per side, until:
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Deep golden brown
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Crispy edges
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Do not overcrowd the pan.
5. Drain & Serve
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Transfer fritters to a plate lined with paper towels.
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Sprinkle lightly with extra salt while hot.
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Serve immediately.
🍽️ Serving Ideas
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Sour cream or Greek yogurt
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Applesauce (classic!)
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Garlic aioli or ketchup
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With eggs for breakfast
⭐ Pro Tips
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Russet potatoes work best (high starch).
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For extra crunch, don’t cover after frying.
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Keep warm in a 200°F (95°C) oven if cooking in batches.
Variations
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Cheesy: add ½ cup grated cheddar or parmesan
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Zucchini-Potato: replace half the potato with zucchini (squeeze well)
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Gluten-free: use cornstarch only, no flour