Make these simple and easy, low-fat, crispy potato fritters to serve as healthy appetizers or a side or with poached eggs for a filling breakfast. Make them without deep frying at home for a healthy meal.
My husband simply loves potatoes. To satisfy his potato cravings, I often make potato-based recipes such as one-pot potato soup, sauteed green beans with potatoes, grated potato fritters, etc. These fritters are inspired by one of our popular air-fried zucchini and corn fritters.
Here, you will find a detailed recipe for potato fritters.
Jump to:
What is special about these fritters?
- Texture and taste -- These are crispy and caramelized on the outside and tender on the inside. Moreover, perfect seasonings and flavors make these fritters tempting and hard to resist.
- Easy and simple -- You will need a few simple ingredients, and you can make them at home any day with this easy recipe.
- Serving versatility -- You can have them in breakfast with eggs, serve them as a side dish for lunch or dinner, offer them as an appetizer with dipping sauce, or just have them as a snack.
- Healthy -- These pan-fried fritters are made with very little oil in a cast iron pan on the stovetop. Unlike restaurants, this recipe does not involve deep frying. So you can have them guilt-free.
- These shredded potato patties are made without eggs and have chickpea flour. Therefore, these are perfect for a vegan, vegetarian, and gluten-free diet.
Ingredients
- Large potatoes - Use large Russet potatoes as they are easy to peel and grate. Even Yukon Gold potatoes work very well in this recipe.
- Chickpea flour - I do not use eggs in making fritters as I personally feel eggs make them softer in texture. As a substitute, I use chickpea flour to bind the batter. And it helps get a crispy texture in the fritters. A perfect option for gluten-free and dairy-free diets.
- Fresh herbs - fresh rosemary and parsley to give nice flavors to the dish
- Seasonings - Generously season the grated potato mixture with freshly crushed black pepper and salt for deliciousness. Whenever possible, use freshly ground pepper, as it does make a difference in the taste.
- Cooking oil - use your choice of cooking oil. I always use olive oil made for sauteeing and grilling as it has a higher smoke point and is well suited for cooking.
Preparation tips
Grating potatoes - Peel the potatoes and rinse them thoroughly under running water. Using a box grater, grate the potato on its largest size. A food processor or a stand mixer with grator attachments will make this step much easier. Especially if you are making these potato patties for the crowd, using an electronic kitchen device will save so much time.
Removing excess moisture from the grated potatoes - Mix grated potatoes with drinking water in a mixing bowl, add some salt to the mixture, and let it soak for 10-15 mins. This way, you can remove excess starch and get a crispier texture in your fritters.
Place a cheesecloth over a colander and drain excess water from the potatoes. And remove the remaining moisture from them by squeezing the cheesecloth as much as possible. Now it's ready for the next step (see below).
Note - You can avoid soaking and rinsing grated potatoes, however, it may develop some browning by reacting with the oxygen in the air before cooking. If you decide to soak and rinse, use them as soon as possible to prepare the dish. Soaking and rinsing will not prevent browning completely but will slow it down and help reduce starch content.
How To Make crispy potato fritters?
Step 1 - Make potato fritters batter
In a mixing bowl, combine grated potatoes, chickpea flour, freshly chopped herbs, salt, and black pepper. Mix everything well.
Step 2 - Making fritters
Heat a cast iron pan (or use a non-stick pan) on medium heat. Lightly grease the pan with cooking oil while heating. When the pan is properly heated, add ¼th cup batter and flatten it using the back of a metal measuring cup or spoon. A 10" pan can accommodate 4 fritters at a time. Therefore cook them in batches depending on the size of the pan and the amount of batter you've made.
Step 2 - Cooking the fritters
Let the fritters cook for about 3 minutes on one side, flip them, and continue to cook on the other side for about 3 minutes. Once done, serve warm to enjoy the healthy potato patties.
Note - If your cast iron pan is well seasoned, then fritters won't stick, and you can flip them easily. You can also use a non-stick pan to cook them.
Serving suggestions
- Make these crispy potato fritters for breakfast with scrambled or poached eggs. Or serve them on the side of mung bean pancakes or healthy zucchini pancakes.
- Serve them as a healthy appetizer with creamy avocado dip, sour cream, ketchup, or your choice of dipping sauce.
- You can also have them as a side for dinner or lunch. It will go very well with a black bean veggie burger, shredded chicken with pesto sandwich, or a Mexican grilled chicken burger.
Helpful Tips
- Use a well-seasoned cast iron pan so that the fritters won't stick to it. Cast iron pans heat evenly, and shallow frying on them gives a similar texture and taste to deep-fried food.
- Squeeze the water as much as possible from the grated potatoes. This will keep the fritters from getting soggy.
- Don’t overcrowd the pan. My 10" pan holds four fritters at a time. Therefore, to get the best texture, cook them in batches depending on the size of the pan and the amount of batter.
- Don't flip frequently. Give enough time to develop the brownish crust, and then flip.
Recipe variations
- Make them spicy - add chili pepper flakes or chopped fresh green chilies to make the fritters hot and spicy.
- Zucchini potato fritters - Add grated zucchini to the batter to make them nutritious and healthy. Remove excess moisture before adding it.
- Potato cheese fritters - Add shredded cheddar cheese and/or parmesan cheese to the batter to make cheesy fritters. Kids will love this version so much.
Storage Tips
You can store leftover potato fritters in an airtight container in the refrigerator for 2-3 days. Carefully reheat them in the pan with a bit of cooking oil to crisp them back on medium heat. Or you can heat them in an Air Fryer for 1-2 min to refresh them back.
FAQs
Yes, you can. However, they won't stay crispy for extended periods. But this won't affect the deliciousness of these fritters.
Not removing excess moisture from grated potatoes before preparing the batter can make your fritters soggy.
Also, they are crispy on the outside and tender on the inside when they are still fresh and warm. Making them well ahead of time and storing them can make your fritters soft. However, they still taste amazing.
You can freeze them in a freezer-safe bag/container for about one month.
Love this recipe? Please leave a 5-star ⭐⭐⭐⭐⭐ rating in the recipe card below & a review in the comments if you REALLY like this recipe. Thank You!
📖 Recipe
Easy Crispy Potato Fritters Recipe
Would you like to save this recipe?
Email yourself a link to this post and come back to it later!
Equipment
Ingredients
- 1.5 lb potatoes 4-5 medium size
- ½ cup chickpea flour
- 1 tablespoon fresh chopped rosemary
- 1-2 tablespoon fresh chopped parsley
- ½ teaspoon black pepper
- salt
- 2-3 teaspoon cooking oil
Instructions
Preparing potatoes and batter
- Peel the potatoes and grate them using a box grater on its largest size. Then, soak the grated potatoes in water with 1 teaspoon salt for about 15 mins.
- Place a layer of cheesecloth in a strainer, rinse, and drain the water from the grated potatoes. Then, twist and squeeze the potatoes in cheesecloth to remove excess water.
- In a mixing bowl, combine grated potatoes, chickpea flour, chopped rosemary, parsley, black pepper, and salt. Mix everything well.
Making fritters
- Heat a lightly greased flat pan on medium heat.
- Scoop out ¼ cup batter on the hot pan and flatten it into a small round shape using the back of a metal scoop. 10” pan can accommodate up to four fritters.
- Cook the fritters for 3-4 min on low-medium heat, flip them, and continue to cook on the other side for 3-4 mins. Serve warm with ketchup or dipping sauce.
Notes
- Use medium to large-sized potatoes. They are easy to peel and grate manually. Grate potatoes using a box grater on its largest size manually. Alternatively, use a food processor with a grater attachment for quick shredding.
- Squeeze water from grated potatoes as much as possible. Else, your batter will become runny.
- Use a cookie scoop for measuring and shaping the potato batter. It helps to release the batter easily and shape it into round fritters.
- If you do not have a cookie scoop, use a metal measuring spoon or small metal ladle for this purpose.
- Add some parmesan cheese and/or cheddar to the batter to make homemade cheesy fritters.
Chelsea says
These look so seriously amazing! Going to have to add them to my families weekly meal rotation for sure!