Easy Potato Fritters
Crispy on the outside, soft and cheesy on the inside; these potato fritters are the ultimate comfort food. Perfect for busy weeknights or lazy weekend brunches, this grated potato fritters recipe is quick, easy, and packed with flavor. A golden, crunchy crust gives way to a fluffy, savory center, making them impossible to resist.
Looking for a potato fritters vegan version? Swap out the eggs and cheese for plant-based alternatives, and they’re just as delicious. Whether served as a snack, side dish, or even a light meal, these fritters pair beautifully with your favorite dipping sauces. One bite, and you’ll see why they never last long on the plate!
Reasons why you’ll love this recipe♡
Crispy & Flavorful – These potato fritters have the perfect contrast of textures—crispy on the outside and soft on the inside, with a delicious blend of herbs and spices.
Easy & Versatile – This grated potato fritters recipe comes together with simple ingredients and can be easily customized with different seasonings, cheeses, or even made vegan with plant-based swaps.
Great for Any Meal – Whether served as a snack, side dish, or even a main course with a salad, these fritters are always a crowd-pleaser. Plus, they pair perfectly with your favorite dipping sauces!
Ingredients you’ll need for this recipe
Equipment
paper towel
Step by Step Guide
1. Mash or grate the potatoes in a large bowl, combine the mashed potatoes, cheese, spices, 2 eggs, cornmeal, and salt to taste. Mix thoroughly until well combined.
2. Shape the mixture into 12 tennis ball-sized portions, then flatten each one slightly into a patty.
3. Heat about 1/4 inch of vegetable oil in a large skillet over medium heat.
4. Place cornmeal in a shallow dish and beat the eggs in a separate deep dish. Lightly coat each fritter with cornmeal, then dip it into the beaten eggs.
5. Once the oil is hot, fry the fritters in batches, cooking for 3-4 minutes per side until golden brown and crispy. Avoid overcrowding the pan.
6. Transfer the fritters to a plate lined with paper towels to absorb excess oil.
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7. Serve immediately, garnished with chopped parsley.
Notes
Pair with a dipping sauce like sour cream, garlic aioli, or ketchup for extra flavor.
Recipe FAQ
Q: Can I make these potato fritters vegan?
A: Yes! Simply replace the eggs with a flax egg (1 tbsp flaxseed meal + 3 tbsp water per egg) and use a dairy-free cheese or nutritional yeast for flavor.
Q: Do I need to boil the potatoes before grating them?
A: This recipe uses pre-boiled potatoes for a softer texture, but you can also use raw grated potatoes if you squeeze out excess moisture.
Q: What’s the best type of potato to use?
A: Starchy potatoes like Russets work best for crispy fritters, but you can also use Yukon Golds for a creamier texture.
Q: Can I bake these instead of frying?
A: Yes! Bake at 400°F (200°C) for about 20-25 minutes, flipping halfway through for even crispiness.
Q: How do I prevent the fritters from falling apart?
A: Make sure the mixture is well-combined, and don’t skip the eggs (or flax eggs for a vegan version). If the mixture feels too wet, add more cornmeal.
Q: Can I make these in an air fryer?
A: Yes! Air fry at 375°F (190°C) for about 12-15 minutes, flipping halfway, until golden and crispy.
Q: What dipping sauces go well with these fritters?
A: Sour cream, garlic aioli, ketchup, or even a spicy yogurt dip pair wonderfully with these potato fritters.
Q: How do I store leftovers?
A: Keep them in an airtight container in the fridge for up to 3 days. Reheat in a pan or oven to maintain crispiness.
Q: Can I freeze these fritters?
A: Yes! Freeze them on a baking sheet first, then transfer to a freezer bag. Reheat in the oven or air fryer when ready to eat.
Q: Can I use sweet potatoes instead of regular potatoes?
A: Absolutely! Sweet potatoes will add a slightly sweeter taste and a softer texture, but they work just as well.
Q: How do I make the fritters extra crispy?
A: Make sure to fry them in hot oil and avoid overcrowding the pan. Using cornmeal in the coating also helps with crispiness.
Q: Can I add other vegetables to the mixture?
A: Yes! Grated zucchini, carrots, or even spinach can be mixed in for added flavor and nutrition.
Q: What can I use instead of cornmeal?
A: Breadcrumbs or flour work as substitutes, but cornmeal gives the fritters a better crunch.
Q: Can I serve these fritters for breakfast?
A: Definitely! They pair perfectly with eggs, avocado, or a side of fresh salad for a hearty breakfast.
Easy potato fritters
Equipment
- paper towel
Ingredients
- 6-7 medium potatoes, boiled and peeled (about 2 pounds)
- 4 large eggs
- 1 pound white cheese
- 1/4 cup cornmeal (plus 2tbsp for rolling the frittatas)
- 1 1/2 tsp smoked paprika
- 3 tsp oregano
- 2 tbsp chopped fresh parsley or green onions (optional)
- black pepper, to taste
- salt, to taste
- vegetable oil, for frying
- your favorite dipping sauce like sour cream, garlic aioli, or ketchup (optional)
Instructions
- Mash or grate the potatoes. n a large bowl, combine the mashed potatoes, cheese, spices, 2 eggs, cornmeal, and salt to taste. Mix thoroughly until well combined.
- Shape the mixture into 12 tennis ball-sized portions, then flatten each one slightly into a patty.
- Heat about 1/4 inch of vegetable oil in a large skillet over medium heat.
- Place cornmeal in a shallow dish and beat the eggs in a separate deep dish. Lightly coat each fritter with cornmeal, then dip it into the beaten eggs.
- Once the oil is hot, fry the fritters in batches, cooking for 3-4 minutes per side until golden brown and crispy. Avoid overcrowding the pan.
- Transfer the fritters to a plate lined with paper towels to absorb excess oil.
- Serve immediately, garnished with chopped parsley.
Notes
- Pair with a dipping sauce like sour cream, garlic aioli, or ketchup for extra flavor.
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