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Crispy Potato Fritters

Potato fritters are golden, crunchy snacks with a tender, fluffy interior. They are made by shredding potatoes and onions, mixing them with flour and eggs, then pan-frying until crispy and browned. The final result is a satisfying, crackly exterior with a moist, flavorful center.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: International
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large Russet potatoes peeled and grated
  • 1 small onion finely chopped
  • 2 large eggs beaten
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • pepper to taste black pepper
  • vegetable or canola enough to fill 1 inch oil for frying neutral oil preferred

Equipment

  • Large mixing bowl
  • Grater
  • Cheesecloth or clean towel
  • Frying pan
  • Slotted Spoon
  • Kitchen thermometer
  • Paper towels
  • Spatula

Method
 

  1. Start by peeling and grating the potatoes into a large bowl. Immediately squeeze out as much moisture as possible using cheesecloth or a clean towel—this step helps achieve that crispy exterior.
  2. Add the finely chopped onion to the grated potatoes, then pour in the beaten eggs and sprinkle with flour, salt, and pepper. Mix everything together until well combined; the mixture should be moist but not runny.
  3. Pour enough oil into a frying pan to reach about 1 inch deep and heat over medium heat. Use a kitchen thermometer to ensure the oil reaches around 180°C (350°F)—you'll see it shimmer and crackle when ready.
  4. Using a tablespoon or your hands, form small patties from the potato mixture. Carefully slide a few into the hot oil, making sure not to overcrowd the pan, which helps them crisp evenly.
  5. Fry the fritters for about 3-4 minutes on each side, until they turn a deep golden brown and emit a crackling sound. Use a slotted spoon to gently flip and remove them once crispy.
  6. Transfer the cooked fritters to paper towels to drain excess oil. Rest them for 2 minutes to help set the crust and prevent sogginess.
  7. Repeat with the remaining mixture, maintaining the oil temperature for consistent crispiness. Keep cooked fritters warm in a low oven if needed.
  8. Serve the fritters hot, ideally with a squeeze of lemon or your favorite dipping sauce. Enjoy that perfect crunch with tender, flavorful potato insides!

Notes

Ensure you drain the grated potatoes thoroughly for maximum crispiness. For extra crunch, double fry the fritters by frying a second time at a slightly higher heat for 30 seconds. Resting on paper towels is key to removing excess oil and maintaining crunch.