4-Ingredient Potato Fritters: A Simple and Tasty Side Dish!

In the realm of comfort foods, few dishes offer the universal appeal and versatility of potato fritters. These crispy treats take full advantage of humble potatoes by turning them into a side dish that complements a myriad of main courses.

Whether paired with grilled meats, fresh salads, or enjoyed on their own, potato fritters bring a satisfying crunch and hearty flavor to the table. Their simplicity in preparation and the ability to adapt with various herbs and spices make them a favorite in kitchens around the world.

What Are Potato Fritters?

Fritters, in general, have been a global favorite for centuries, popping up in almost every culture's cookbook. From India’s aloo tikki to Ireland’s boxty, variations of potato-based fritters have made their rounds worldwide. Historically, fritters were a way to use up leftovers, making them both resourceful and delicious.

The word "fritter" comes from the Latin word “frictus”, meaning "fried." Makes sense, right? Now, these potato fritters keep things straightforward: no eggs, no fancy herbs, just potatoes, starch, and seasoning.

Pro Tips for the Best Potato Fritters

• Drain those potatoes well before mashing it up. Any extra water can make your fritters soggy instead of crispy.
• Mash the potatoes but don’t puree them because you want some texture, not a smooth paste.
• Don’t be in a hurry when frying and end up overcrowding the pan. Give each fritter some breathing room to fry up beautifully.
• Press firmly through the colander as this technique helps you achieve those crispy little edges everyone loves.

Can I use leftover mashed potatoes for fritters?

Leftover mashed potatoes are practically begging to be reborn as fritters. Just make sure they’re not too creamy, you might need to add a little extra cornstarch to get the right texture.

Can I add other ingredients to the potato mix?

Go wild! Cheese, chopped herbs, green onions, or even a sprinkle of chili flakes can jazz up your fritters without much extra effort.

How do I know when the fritters are ready to flip?

Look for golden edges creeping up the sides. Once you see that crispy crown forming, it’s flipping time. If they resist the spatula, give them another minute.

Are potato fritters gluten-free?

Yes! As long as you stick to cornstarch and avoid any sneaky gluten-filled seasonings or additions, you’re golden, literally and figuratively.

Can I bake potato fritters instead of frying?

You can, but expect a different texture. more chewy than crisp. Bake at 400°F (200°C) on a greased baking sheet, flipping once halfway through.

How long do they stay crispy?

Fritters are at their best fresh out of the pan. After about 20-30 minutes, they start to soften, but a quick pop in a hot oven can revive them.

What dips go well with potato fritters?

Think creamy or tangy such as, sour cream, garlic aioli, spicy ketchup, or even a yogurt dip. Anything that complements the crispy, savory base is a win.

How to Make Potato Fritters

Step 1

Step 1

Boil your potatoes until they’re tender but not mushy. Drain and let them cool slightly so they’re easier to handle and mash the boiled potatoes in a large bowl.

Boil your potatoes until they’re tender but not mushy. Drain and let them cool slightly so they’re easier to handle and mash the boiled potatoes in a large bowl.

Add cornstarch, salt, and black pepper. Mix everything thoroughly until evenly combined.

Pour your mashed potatoes on a tray, grab a colander and press it on the mixture. Then use a spatula to scoop them up.

Heat oil in a frying pan and carefully slide portions of the potato mixture into the hot oil. Fry until golden brown on one side, then flip and repeat.

Remove the fritters from the oil and drain them on a paper towel-lined plate to soak up any excess oil. Serve immediately with your favorite dipping sauces, and enjoy.