Potato Fritters

With a soft interior and crisp exterior, these potato fritters come together with a handful of basic ingredients and less than 30 minutes. Perfect as a side dish or appetizer, this easy recipe can be fried, baked or air fried and I have tested and included the directions for each method.

Jump to:

• The Ingredients
• The Method
• Baked or Air Fried
• Leftovers and Storage
• Make it Your Own
• Serving Ideas
• Tips for the Best Sweet Potato Fritters
• And if you liked this recipe...
• Recipe Card
• Comments

While there are some slight differences between them, potato fritters, hashbrown patties and potato pancakes have several things in common.

And one key thing about them all is the way that a simple and delicious potato is the star.

Because sometimes the most delicious of food doesn't need to be complicated! And my version of potato fritters most certainly is not. You'll love them because:

• Simple Ingredients. All you need are potatoes, egg, salt, pepper and oil to make this comforting recipe.
• Flourless. Although typically fritters have flour, I developed this recipe to be made without any meaning that they are naturally gluten-free.
• Crispy Exterior and Soft Interior. These easy fritters are soft and tender inside yet wonderfully crispy on the outside.
• Adaptable to Your Preferred Method. I've thoroughly tested and included directions for fried, baked and air fried methods.
• Quick and Easy. Including preparation and cooking, they come together in under 30 minutes.

The Ingredients

• Russet Potatoes- The kind of potato that you use is really important to the outcome of the recipe. I highly recommend sticking with a starchy potato (look for Russet, Idaho or sometimes, they are labeled "baking potato").
  • In a pinch, you could try a Yukon gold as they are partly starchy/partly waxy but I recommend staying away from waxy potatoes (such as red skinned or fingerling) as they will not yield the same fluffy texture. If you want to know more about the differences between these types of potatoes, I outline them in this Yukon Gold Potato Substitutes post.
• Egg- This is essential for binding so I don't recommend any substitutions or omitting it.
• Sea Salt- The salt is important for two reasons. First, it helps to draw some of the water out of the potato and second, it helps to season. You can use kosher or table salt instead but you may need to adjust the second addition of it to taste.
• Black Pepper- For flavor. You can leave it out if preferred.
• Avocado Oil- I like to use avocado oil for most of my cooking as it has a high smoke point (which is helpful in recipes where you want to get foods crispy!). You can substitute with your cooking oil of choice.

The Method

1. Sweat the potatoes. Shred the potatoes using a grater then place the shredded potatoes in a strainer and sprinkle with salt. Let them sit for 5 minutes to sweat (meaning, the salt pulling out the extra moisture). I don't recommend doing this step for any longer as the potatoes can turn brown as they sit.

2. Squeeze out liquid. After 5 minutes, squeeze out as much liquid as possible from the shredded potatoes to allow them to get crispy (moisture causes the opposite of crispiness).

I typically use my hands to squeeze it against a fine mesh strainer but you can also squeeze it out in cheesecloth or a clean kitchen towel (note that it will likely stain the towel a bit of a brownish so choose one that you are okay with that happening to).

3. Mix ingredients. In a bowl, combine the squeezed out potatoes with the egg, salt, and pepper. Mix well until everything is evenly combined.

4. Shape fritters. Place the avocado oil in a large skillet over medium heat. Once hot, scoop a ¼ cup of the mixture, squeeze it (to further reduce moisture), shape it into a patty (about ¼-1/2 inch thick) and place in the frying pan.

Repeat with the remaining mixture, keeping them in a single layer with some space between each (work in batches, if needed). You will likely end up with an excess of liquid left in the bowl at the end- this is a good thing as you don't want that moisture in the fritters themselves.

5. Cook. Cook, covered, for approximately 3-4 minutes on each side, until golden brown and crispy.

6. Serve. Enjoy immediately with your favorite dipping sauce.

Baked or Air Fried

I have tested these fritters out in the air fryer and oven, as well. If you'd prefer one of these methods, here's how to make them.

Oven Directions:

1. Preheat the oven to 375 F and line a baking sheet with parchment paper or a silicone liner.
2. Place the shaped potato fritters on the prepared baking sheet and lightly brush the tops with avocado oil.
3. Bake for 17-22 minutes, flipping after 10 minutes and brushing the new "top" with avocado oil after flipping, until the fritters are golden on the outside and tender on the inside.

Air Fryer Directions:

1. Shape the fritters and place them on a plate or baking sheet lined with parchment or a silicone liner then freeze for 30 minutes to help them to hold their shape. Don't skip this with the air fryer method or they will fall apart!
2. After 30 minutes, remove the fritters from the freezer and lightly brush them fully with avocado oil.
3. Place the still frozen fritters in the basket of an air fryer in a single layer and air fry at 325 F for 9-14 minutes until crisp.

Leftovers and Storage

To Store: Cool leftover potato fritters on a wire rack and then place in an airtight container in the refrigerator for up to 4 days. I don't recommend freezing as the texture can get a bit mealy with thawing.

To Reheat: I prefer the texture when reheated in the air fryer at 350 F for about 4-7 minutes. Alternatively, you can reheat them in the oven at 350 F for about 10 minutes, or for a quicker (but less crispy) option, microwave the fritters on a microwave-safe plate until warm.

Make it Your Own

• Include Cheese: If you like your cheesy fritters, you can include up to ¼ cup of shredded cheese (such as gouda, cheddar or parmesan) per 1 pound (450 g) of potato.
• Add Onions: A classic flavor in fritters, you can incorporate ¼ cup of finely chopped onions into the mixture.
• Include Garlic: Along with the salt and pepper, try including ½ teaspoon of garlic powder or 1 minced clove.

Serving Ideas

• Appetizer: Serve potato fritters with your favorite dip such as Greek Yogurt Ranch, garlic herb dip (included in the recipe card) or beet hummus.
• With Breakfast: They are great as part of a hearty breakfast alongside scrambled eggs and bacon (they're like a hashbrown patty!).
• As the Base for Eggs Benedict: Use these as a simple way to make eggs benny without bread. Top them with back bacon or ham, a poached egg and simple hollandaise for a scrumptious brunch.
• As a Side Dish: Enjoy your fritters with burgers, chicken skewers or baked salmon for a satisfying side.

Tips for the Best Sweet Potato Fritters

• Reduce the Moisture. After shredding the potatoes, sprinkle them with salt and let them sit in a strainer for about 5 minutes. Then squeeze out as much liquid as possible before mixing with the other ingredients. This is a crucial step for achieving crispy fritters.
• Preheat the Skillet. Make sure that your skillet is preheated before adding the fritters to achieve that nice, crispy exterior.
• Use the Right Ratio of Egg to Potato. Since this recipe is made without flour, the balance of egg to potato is essential for binding the fritters together. Use the amounts in the recipe card, and if you have a kitchen scale, weigh your potato for most accuracy.

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And if you liked this recipe...

...you might also like:

• Crispy Baked Fries
• Beet Chips
• Baked Sweet Plantains

Recipe Card