These golden potato fritters are a savory delight—crispy on the outside, tender on the inside, and bursting with flavor from fresh herbs, onions, and eggs. Made from grated potatoes and simple pantry staples, they’re pan-fried to perfection and stacked high for sharing. Whether served as a snack, side dish, or light meal, these fritters are versatile and deeply satisfying. The addition of herbs like parsley or dill adds freshness, while the onion brings a subtle sweetness that balances the earthy potatoes. Ideal for breakfast, tea-time, or even tucked into wraps, these fritters are a celebration of comfort food with a homemade touch.
INGREDIENTS:
- 4 medium potatoes, peeled and grated
- ½ medium onion, finely chopped
- 2 eggs
- 2 tablespoons chopped fresh parsley or dill
- 2 tablespoons all-purpose flour (or chickpea flour for a gluten-free version)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon chili flakes (optional for heat)
- Oil for shallow frying
INSTRUCTIONS:
- Prepare the Potatoes: Peel and grate the potatoes using a box grater. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial for achieving a crispy texture. Transfer the dry potato shreds to a mixing bowl.
- Mix the Fritter Base: Add the chopped onion, eggs, herbs, flour, salt, pepper, and chili flakes to the bowl with the potatoes. Mix thoroughly until the ingredients are well combined. The mixture should be moist but hold together when pressed—adjust with a little more flour if needed.
- Shape the Fritters: Scoop out portions of the mixture and shape them into small patties, about 2–3 inches wide and ½ inch thick. You can make them round or slightly oval, depending on your preference.
- Fry to Perfection: Heat oil in a non-stick skillet over medium heat. Once hot, add the fritters in batches, leaving space between each. Fry for 3–4 minutes per side, or until golden brown and crisp. Flip carefully to avoid breaking. Transfer to a paper towel-lined plate to drain excess oil.
- Serve Hot: Stack the fritters on a serving plate and garnish with extra herbs or a sprinkle of sea salt. Serve with yogurt dip, chutney, or ketchup. They’re best enjoyed fresh and hot, but leftovers can be reheated in a pan or oven.
Narrative Notes & Variations: These fritters are endlessly adaptable. Add grated carrot or zucchini for color and nutrition, or mix in crumbled feta or shredded cheese for richness. For a South Asian twist, include cumin seeds, garam masala, or chopped green chilies. You can also bake them at 200°C for 20–25 minutes, flipping halfway, for a lighter version.
