Ingredients
- 4 medium potatoes, peeled and grated
- 1 small onion, finely chopped or grated
- 2 cloves garlic, minced
- 2 tbsp chopped fresh parsley or coriander
- 2 large eggs
- 1/3 cup all-purpose flour (or 1/4 cup cornstarch for gluten-free)
- 1 tsp baking powder (optional)
- 1 tsp fine salt
- 1/2 tsp black pepper
- 1/2 tsp paprika or chili flakes (optional)
- Neutral oil for shallow frying
Step-by-Step Instructions
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- Dry the potatoes: Rinse shreds in cold water, drain, then wring very dry in a towel.
- Mix: In a bowl, whisk eggs. Add potatoes, onion, garlic, herbs, flour (or cornstarch), baking powder, salt, pepper, and paprika; mix to a cohesive batter.
- Fry: Heat 1/4 inch oil in a wide skillet over medium–medium-high. Drop heaping tablespoons of batter; flatten. Fry 3–4 minutes per side until deep golden and crisp.
- Drain & season: Transfer to a rack or paper towels; sprinkle lightly with salt.
- Serve: Enjoy hot with sour cream, yogurt, tahini, or your favorite chutney.
Expert Tips & Variations
- For extra crunch, add 1–2 tbsp fine breadcrumbs to the mix.
- Air fryer: brush patties with oil and cook at 400°F (200°C) for 10–12 minutes, flipping once.
- Oven-baked: brush both sides with oil and bake at 425°F (220°C) for 22–25 minutes, flipping mid-way.
- Add-ins: shredded zucchini (squeezed dry), corn, or a little feta/cheddar.
Storage & Reheat
- Refrigerate up to 3 days; re-crisp in a 400°F (200°C) oven for 6–8 minutes.
- Freeze cooked fritters in a single layer, then bag up to 2 months; reheat from frozen at 425°F (220°C) for 12–15 minutes.
