Easy potato fritters come together in 25 minutes, and we are obsessed. Simple ingredients and minimal prep make them fuss-free!
Crispy on the outside and soft on the inside, these freezer-friendly little potato fritters are great to make ahead and fry or bake when needed. Perfect for parties, family dinners, or brunch spreads.
Plus, they go with anything and everything – dips, spreads, salsas, toppings.
And if you love this recipe, be sure to check our other pan-fried favorites like Cap'n Crunch French toast, crispy lemon garlic chicken with spaghetti and easy churros with cinnamon sugar coating.
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Why You’ll Love this Recipe
- Freezer-friendly: Make a batch ahead and fry or bake when needed.
- Versatile: Enjoy as a snack, side dish, or even a light meal with toppings.
- Customizable: Add herbs, spices, or mix-ins. Use what you have in the cupboard.
- Great for leftovers: Store and reheat beautifully for quick meals.
Ingredient and Substitution Notes
- Potatoes: Boiled and peeled, these create the base of the fritters, giving them a soft, creamy texture. We love that their texture fries up incredibly crispy. Starchy potatoes work best for a fluffier consistency.
- White cheese: You can use a mild, crumbly cheese like feta, queso fresco, or ricotta salata.
- Cornmeal: Helps bind the mixture together while also adding a slightly crisp texture to the fritters. A light coating before frying enhances the golden crust.
- Eggs: These hold the fritters together.
- Oregano: Gives the fritters with a warm, earthy flavor. Dried or fresh are both great.
- Smoked paprika: We love the smokiness of this spice. Don’t skip it!
- Parsley or green onions (optional): These both cut through the richness of the other ingredients.
- Vegetable oil: Used for frying, ensuring a crispy and golden crust. A neutral oil with a high smoke point, such as sunflower, canola, or vegetable oil, is best.
See recipe card for quantities.
Instructions
- Step 1 - Mash or grate the potatoes
- Step 2 - Mix potatoes with eggs, spices and cornmeal
- Step 3 - Form potato mixture into pancakes
- Step 4 - Pan fry potato fritters in oil
Variations of these Easy Potato Fritters
We like to play around a little with our recipes. Throw in some add-ins and make things interesting. Here are a few tweaks you can make with this recipe:
- Breakfast hash brown fritters: Add grated onion and serve with a side of sour cream or a poached egg.
- Cheesy garlic: Add minced garlic and swap white cheese for shredded sharp cheddar or gouda for a bolder, melty texture.
- Spicy: Mix in finely chopped jalapeños, red pepper flakes, or some cayenne.
- Mediterranean-inspired: Mix in crumbled feta, chopped sun-dried tomatoes, and dried basil or thyme.
- Smoky bacon and chive: Stir in crispy, crumbled bacon and fresh chives.
- Sweet potato: Swap regular potatoes for sweet potatoes.
- Indian-spiced fritters: Mix in turmeric, garam masala, and finely chopped cilantro. Serve with yogurt or chutney.
- Zucchini-potato fritters: Grate in zucchini (squeezed of excess moisture) for a lighter, veggie-packed fritter.
- Crispy parmesan fritters: Replace some of the cornmeal with grated parmesan for an extra crispy and cheesy crust.
Top Tips
- Season generously: Potatoes can be bland, friends, so don’t be shy with the salt, pepper, and spices. Taste the mixture before shaping (or fry a small test fritter) and adjust seasoning as you need to.
- Use the right oil: We recommend a neutral, high-smoke-point oil like vegetable, canola, or sunflower oil for frying. Avoid olive oil, which can burn at high heat.
- Keep the oil at the right temperature: Heat the oil to around 350°F (175°C). If it’s too hot, the fritters will burn outside before cooking inside. Too cold, and they’ll absorb too much oil and turn greasy.
- Don’t overcrowd the pan: Fry in batches to maintain even cooking and crispiness. Overcrowding lowers the oil temperature, leading to soggy fritters.
- Drain on a wire rack: Instead of paper towels, let the fritters cool on a wire rack. This prevents steam from softening the crispy coating.
Storage Notes
Store leftover potato fritters in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.
Freezing
Let the fritters cool completely before freezing to prevent excess moisture buildup. Arrange them in a single layer on a baking sheet and freeze for about 1 hour until firm. This stops them sticking together.
Transfer the frozen fritters to an airtight container or freezer-safe bag, placing parchment paper between layers to avoid clumping. Store for up to 3 months.
Reheating
- Microwave: Use short bursts of 20–30 seconds, but the fritters will be softer rather than crispy.
- Oven (best for crispiness): Preheat to 375°F (190°C) and bake for 10–15 minutes until heated through and crispy.
- Air fryer: Reheat at 350°F (175°C) for 5–7 minutes for a quick and crispy finish.
- Stovetop: Warm in a dry skillet over medium heat for a few minutes on each side until hot and crisp.
FAQ
The mixture may be too wet—try chilling it before shaping or adding a little more cornmeal for better binding.
Yes! Bake at 400°F (200°C) on a lined baking sheet for about 20–25 minutes, flipping halfway through for a fritter that’s crispy all the way through.
Mild, crumbly cheeses like feta, queso fresco, or ricotta salata work best, but you can also use shredded mozzarella or cheddar for a melty texture.
Yes! Simply replace the cornmeal with a gluten-free alternative like fine-ground corn flour or almond flour.
Place them on a wire rack in a low oven (200°F/95°C) while frying the rest to keep them warm and crunchy.
Related
Looking for other recipes like this? Try these:
Pairing
These are our favorite dishes to serve with easy potato fritters:
Easy Potato Fritters
Ingredients
- 6 - 7 medium potatoes boiled and peeled (about 2 pounds)
- 1 pound white cheese
- ¼ cup cornmeal plus 2tbsp for rolling the frittatas
- 4 large egg
- 3 teaspoon oregano
- 1 ½ teaspoon smoked paprika
- 2 tablespoons chopped fresh parsley or green onions optional
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
Make the Potatoes
- Mash or grate the potatoes.
- In a large bowl, mix the mashed potatoes, cheese, spices, 2 eggs, cornmeal, and salt to taste. Mix the mixture well.
- Form 12 balls the size of tennis balls. Then flatten them slightly into patties. Repeat with the remaining mixture.
Fry the Fritters
- Heat about ¼ inch of vegetable oil in a large skillet over medium heat.
- Once the oil is hot, add the fritters in batches. Fry for 3-4 minutes per side or until golden brown and crispy. Avoid overcrowding the pan.
- Remove the fritters from the skillet and place them on a plate lined with paper towels to drain excess oil.
Serve
- Serve immediately with chopped parsley
- Option: Serve with dipping sauce, such as sour cream, garlic aioli, or ketchup.
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