Crispy, savory, and perfect for any time of day. These potato fritters are surprisingly easy to make. Serve them with a dollop of yogurt, or a poached egg.
The default recipe serves 2 (2 fritters per portion)
- 300g potatoes (see note 1)
- 1 small onion (around 250g)
- 2 tbsp plain flour
- 1/2 tsp baking powder
- 1 tbsp breadcrumbs
- pinch chilli flakes (see note 2)
- 2 tbsp chopped chives
- 1 egg
- 1 tbsp oil (for frying)
- Grate the onion and potatoes using a grater and then add to a large sieve. Season well with salt and leave over the sink for 10-15 minutes to drain. (see note 3,4)
- Use your hands to press out as much of the liquid from the veg as possible.
- Place the potato and onion into the middle of a clean tea towel and roll it up very tightly. Twist the towel to wring out as much as possible of the remaining moisture.
- Tip the grated veg into a large bowl and mix in the flour, baking powder, breadcrumbs, chilli flakes, chives and egg. Season and mix together.
- Add the olive oil to a frying pan/skillet over medium-high heat. Make sure the pan is hot before spooning the fritter mixture into the pan. Each dollop should be the size of a heaped ice cream scoop. Press down the mixture with a spatula to flatten.
- Cook the fritters for 4-5 minutes before flipping them and cooking for a further 4-5 minutes on the other side.
- Serve with a dip such as sour cream or minted yogurt. You can also add a side of peppery rocket and/or a poached egg on top. This tomato chutney goes really well too!
- While most potato varieties will work for this recipe, you will get the best result with floury potatoes. These have a lower moisture content (meaning less soggy batter) and produce softer results on the inside, and crispier outers.
- If you don’t want any heat in the recipe then the chilli flakes can be swapped for sweet paprika, cumin or a dried herb such as thyme.
- Make sure to not skip the step to remove the moisture from the potatoes. The more moisture you have in the final dish the less crispy the result and the more likely the fritters are to break apart. Don’t leave them too long, however, as the potatoes will brown over time after being grated (although this won’t affect the taste).
- Don’t worry too much about the extra salt content from salting the veg. Much of it will drain away as it extracts the moisture.
- Cooked fritters can be kept in an airtight container in the fridge for up to 3 days. You can also freeze cooked fritters for up to 3 months. A freezer bag works well. Place pieces of parchment paper between the fritters to stop them from sticking together. Reheat in the oven or in a pan on the hob/stove to crisp them back up. Storing uncooked batter is not recommended as the potato flesh will brown as it oxidises.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Fry
- Cuisine: British
- Serving Size: 1
- Calories: 300
- Fat: 10g
- Carbohydrates: 44g
- Protein: 9g
Keywords: potato fritters, lunch, dinner, vegetarian