Cheesy Potato Fritters are the ultimate crispy and savory snack, perfect for any time of the day. Packed with gooey cheese and fluffy potatoes, these golden bites are easy to make and irresistibly delicious. Indulge in a crowd-pleasing treat that’s sure to be a hit!
You can also try my famous Homemade Big Mac Wrap
Cheesy Potato Fritters Recipe – Quick & Delicious
Ingredients
- 800g potatoes (3 large), peeled
- 1 onion
- 3 tbsp plain flour
- 2 eggs, lightly beaten
- 3 tbsp vegetable oil (for frying)
- 4 tbsp soured cream
- 1 ripe avocado, thinly sliced
- 4 spring onions, trimmed and finely sliced
- 4 eggs, fried (optional for topping)
Method
Step 1: Prep the Potatoes and Onion
- Peel the potatoes and the onion, then grate them on a coarse box grater.
- Place the grated mixture onto a clean tea towel and squeeze out as much liquid as possible. This is crucial for achieving crispy fritters.
Step 2: Make the Batter
- In a large bowl, combine the drained potato and onion with 3 tbsp plain flour, plenty of seasoning, and the lightly beaten eggs. Mix until evenly combined.
Step 3: Cook the Fritters
- Heat 3 tbsp vegetable oil in a large non-stick frying pan over medium-high heat.
- Use 2-3 tablespoons of the potato mixture per fritter and drop it into the pan, flattening slightly with a spoon or spatula.
- Cook for 3-4 minutes per side, flipping with a spatula when golden brown.
- Transfer the cooked fritters to a plate lined with kitchen paper to drain excess oil. Repeat with the remaining mixture, frying in batches to avoid overcrowding the pan.
Step 4: Serve and Garnish
- Stack 3 fritters on each plate. Top each stack with a dollop of soured cream, a few slices of ripe avocado, and optionally, a fried egg.
- Garnish with finely sliced spring onions for added freshness and flavor.
Tips for Success
- Use floury potatoes for the best results; their low moisture content ensures a crisp texture.
- Prepare the fritters ahead of time and reheat in an oven or air fryer for convenience. Avoid reheating in a microwave as it will make them soggy.
Ingredient
Servings 4
- Amount Per Serving
- Calories 1890kcal
- % Daily Value *
- Sodium 1200mg50%
- Potassium 2400mg69%
- Total Carbohydrate 190g64%
- Dietary Fiber 20g80%
- Sugars 10g
- Protein 50g100%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Recipe Notes
- Remove Excess Water
Grated potatoes hold a lot of moisture, which can prevent the fritters from crisping up. Use a clean kitchen towel to squeeze out as much water as possible for perfectly crispy results. - Optimal Frying Temperature
Heat the oil to around 350–375°F (175–190°C). If the oil is too cold, the fritters will absorb oil and become greasy. Too hot, and they might burn on the outside before cooking through. You can also try making potato fritters in an air fryer for a healthier option. - Add Extra Flavor
- For a twist, mix grated cheese or chopped herbs like parsley into the batter.
- Add spices like paprika or garlic powder for a savory kick.
- Leftover mashed potatoes can also be used to create easy mashed potato fritters.
- Baking or Air Frying Option
For a healthier method, bake the fritters at 400°F (200°C) for 20–25 minutes, flipping halfway through. If using an air fryer, cook them at 375°F (190°C) for 15–18 minutes until golden and crispy. - Storage Tips
- Store cooked fritters in an airtight container in the fridge for up to 4 days.
- Freeze them in a single layer, then reheat in the oven or air fryer to keep them crispy. Avoid using the microwave.
- Serving Suggestions
- Pair your fritters with soured cream, a yogurt dip, or a spicy sweet chili sauce.
- Serve as a light meal with a fried egg and fresh avocado slices for added creaminess.
- These fritters also make a great snack or appetizer for any gathering.
- Vegan and Gluten-Free Adaptation
- Replace the eggs with a flaxseed mixture (1 tbsp flaxseed + 2.5 tbsp water) for a vegan potato fritters option.
- Use gluten-free flour like rice or chickpea flour for those avoiding gluten.
- Cook in Batches
Avoid overcrowding the pan while frying to ensure even cooking. Fry the fritters in small batches to keep them crispy and golden brown.
Frequently Asked Questions
Yes, leftover mashed potatoes work wonderfully for potato fritters. Simply mix them with flour, an egg, and your favorite seasonings. The result is soft on the inside and crispy on the outside.
Greasy fritters occur when the oil isn’t hot enough. Always heat the oil to around 350–375°F (175–190°C) before frying. Additionally, avoid overcrowding the pan, as it lowers the oil temperature.
Absolutely! To bake, preheat the oven to 400°F (200°C). Place the fritters on a parchment-lined baking sheet, brush them with oil, and bake for 20–25 minutes, flipping halfway through for even crispness.
For a vegan alternative, use a flaxseed mixture (1 tablespoon flaxseed powder mixed with 2.5 tablespoons water) or mashed chickpeas. These substitutes work well to hold the fritters together.
Make sure to squeeze out excess moisture from the potatoes before mixing them with flour and a binder like eggs. If the batter feels too loose, add a bit more flour or breadcrumbs to firm it up.
Yes! Cook the fritters first, let them cool completely, and freeze them in a single layer. Once frozen, transfer them to an airtight bag. To reheat, use an oven or air fryer for the best texture.
Reheat potato fritters in an oven at 350°F (175°C) or in an air fryer for 3–5 minutes. Avoid microwaving, as it can make them soft and lose their crispness.
Starchy potatoes like Russet or Yukon Gold are ideal for fritters because they have less moisture and fry up crispier. Waxy potatoes can work too, but they may produce a softer fritter.
Yes, you can add grated zucchini, carrots, spinach, or corn to the potato mixture for extra flavor and nutrition. Just be sure to squeeze out any excess moisture from the vegetables.
Potato fritters taste great with sour cream, garlic aioli, ketchup, or sweet chili sauce. For a healthier option, serve with a yogurt-based dip or a fresh tomato salsa.