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These Crispy Potato Fritters are the perfect golden bites—fluffy on the inside, crispy on the outside, and packed with flavor. Made with mashed potatoes, spices, and green onions, the dough is piped and fried into savory mini fritters you won’t be able to stop eating. Ideal as an appetizer, snack, or party finger food, they’re fun to make and even better to eat!
What Are Potato Fritters?
Potato fritters are small savory dough bites made from a mixture of mashed potatoes, flour, spices, and green onions. The dough is left to rise briefly thanks to yeast, then piped into hot oil where it puffs up and turns golden. Unlike traditional fries, these fritters have a soft, airy interior and a deep golden crust—similar to savory doughnuts but with a potato twist.
Why Everyone Will Love This Recipe
- Crispy exterior with a soft, pillowy center
- Packed with savory flavor and a touch of spice
- Made with simple pantry staples
- Easy to prepare and fun to fry
- Great for parties, kids, or lazy weekend snacks
Pro Tips for the Best Potato Fritters
- Let the dough rise in a warm place until doubled
- Make sure the potatoes are boiled until very soft
- Mix the dough well so the yeast activates properly
- Use a piping or pastry bag for cleaner, more uniform shapes
- Don’t overcrowd the pan while frying—work in small batches
Frequently Asked Questions
Can I bake potato fritters instead of frying?
They’re best fried for crispiness, but you can bake them at 400°F until golden. Expect a softer exterior.
Can I use leftover mashed potatoes?
Yes, as long as they’re plain and not overly seasoned or creamy.
What oil is best for frying?
Use neutral oils with high smoke points, like sunflower, canola, or vegetable oil.
Can I make the dough ahead of time?
It’s best used fresh after rising. If needed, refrigerate the dough and bring it back to room temp before frying.
Are they gluten-free?
Not with regular flour, but you can try a gluten-free flour blend. Texture may differ.
How to Store Potato Fritters
Once completely cooled, store leftover fritters in an airtight container at room temperature for up to 1 day. To restore crispiness, reheat in a hot oven or air fryer for a few minutes.
How to Freeze Potato Fritters
Let the fritters cool completely, then place them on a tray to freeze in a single layer. Once frozen, transfer to a sealed container or bag. They keep well for up to 1 month. Reheat in the oven or air fryer until hot and crispy.
Ingredients
How to Make Crispy Potato Fritters
Boil the potatoes until soft, then mash them in a large bowl. Add milk, yeast, black pepper, paprika, salt, egg, and flour. Mix until a smooth, sticky dough forms. Let it rise in a warm place until doubled in volume.
Boil the potatoes until soft, then mash them in a large bowl. Add milk, yeast, black pepper, paprika, salt, egg, and flour. Mix until a smooth, sticky dough forms. Let it rise in a warm place until doubled in volume.
Stir in the chopped green onions and mix well. Transfer the dough to a piping bag or zip-top bag with the tip cut off.
Stir in the chopped green onions and mix well. Transfer the dough to a piping bag or zip-top bag with the tip cut off.
Heat oil in a deep frying pan. Once hot, squeeze out small portions of dough directly into the oil. Fry the fritters for about 5 minutes, turning as needed, until golden and crisp. Remove and drain on paper towels. Serve warm with your favorite dipping sauce!
Heat oil in a deep frying pan. Once hot, squeeze out small portions of dough directly into the oil. Fry the fritters for about 5 minutes, turning as needed, until golden and crisp. Remove and drain on paper towels. Serve warm with your favorite dipping sauce!
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