How to Make Perfect Potato Fritters in Less Than 30 Minutes
Crispy on the outside, fluffy on the inside—these easy Potato Fritters are basically hash browns that got a promotion. They’re so good, even your ketchup will be asking for seconds!
With just a few simple ingredients, you’ll have golden, crunchy perfection in no time—no culinary degree required. Whether you’re brunching, snacking, or just looking for an excuse to eat more potatoes, these fritters have you covered!
Ingredients You’ll Need For This Recipe
Step-by-Step Instructions
Step 1: Mash or grate the potatoes.
Step 2: In a large bowl, mix the mashed potatoes, cheese, spices, 2 eggs, cornmeal, and salt to taste. Mix the mixture well.
Step 3: Form 12 balls the size of tennis balls. Then flatten them slightly into patties. Repeat with the remaining mixture.
Fry the fritters:
Step 1: Heat about 1/4 inch of vegetable oil in a large skillet over medium heat.
Step 2: Place the cornmeal in a shallow dish.
Step 3: Beat the eggs in a deep dish.
Step 4: Place the potato frittata first in the flour and then dip in the egg.
Step 5: Once the oil is hot, add the fritters in batches. Fry for 3-4 minutes per side or until golden brown and crispy. Avoid overcrowding the pan.
Step 6: Remove the fritters from the skillet and place them on a plate lined with paper towels to drain excess oil.
Step 7: Serve immediately with chopped parsley
Option: Serve with dipping sauce, such as sour cream, garlic aioli, or ketchup.
So there you have it—crispy, golden, and ridiculously easy potato fritters that’ll disappear faster than you can say “just one more.” Serve them up with your favorite dip, or just eat them straight off the plate (no judgment here)!
Easy Potato Fritters
Ingredients
- 6-7 medium potatoes boiled and peeled (about 2 pounds)
- 1 lb white cheese
- ¼ cup cornmeal plus 2 tbsp for rolling the frittatas
- 4 large eggs
- 3 tbsp oregano
- 1½ tsp smoked paprika
- 2 tbsp chopped fresh parsley or green onions (optional)
- salt and pepper to taste
- vegetable oil for frying
Instructions
Make the Potatoes:
- Mash or grate the potatoes.
- In a large bowl, mix the mashed potatoes, cheese, spices, 2 eggs, cornmeal, and salt to taste. Mix the mixture well.
- Form 12 balls the size of tennis balls. Then flatten them slightly into patties. Repeat with the remaining mixture.
Fry the fritters:
- Heat about 1/4 inch of vegetable oil in a large skillet over medium heat.
- Place the cornmeal in a shallow dish.
- Beat the eggs in a deep dish.
- Place the potato frittata first in the flour and then dip in the egg.
- Once the oil is hot, add the fritters in batches. Fry for 3-4 minutes per side or until golden brown and crispy. Avoid overcrowding the pan.
- Remove the fritters from the skillet and place them on a plate lined with paper towels to drain excess oil.
- Serve immediately with chopped parsley.
