Crispy on the outside and soft and warm inside, these glorious potato fritters are a welcome addition to the table from breakfast through to the main meal. Sitting somewhere between a Swiss rosti and an American hash brown, you get the best of both worlds and I promise they will be gobbled up in a heartbeat.
How to make these crispy potato fritters: key tips
As soon as you’ve grated your potatoes, be ready to start frying because they start changing colour when exposed to air, going grey or brown. It’s best to use a non-stick frying pan. To oil the pan you can either just use a pastry brush or paper towel to wipe over the base or for a crispier fritter, pour enough oil to come about 1cm up the side of the pan. Heat until hot and shallow fry the potato cakes until crisp. Drain on a rack set over a baking tray.
Key ingredients in our fried potato cakes recipe
You can use either starchy or waxy potatoes in our fritter recipe. Because we add egg and flour we don’t have to make use of the natural starch to help the potato cling together so just experiment and work out what you prefer.
Serve our fritters as part of an elegant breakfast with scrambled eggs and smoked salmon as a base for a chicken and avocado salad for lunch or alongside your favourite roast for dinner.
Additional recipe notes by the Australia’s Best Recipes team.
Ingredients
- 2 Woolworths Washed Potatoes, peeled, grated
- 1 onion grated
- 1 egg
- 2 tbs plain flour
- 1 pinch salt and pepper *to taste
Method
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Step 1Combine potatoes and onion with egg in a bowl.
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Step 2Add flour slowly until mixture comes together.
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Step 3Add salt and pepper to taste.
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Step 4Cover base of fry-pan with oil and heat.
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Step 5Add spoons full of mixture into frypan and flatten.
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Step 6Turn and cook until golden on both sides.
Equipment
- 1 bowl
- 1 frying pan
Recipe Notes
What to serve with potato fritters
Green vegies or a crisp garden salad make a nice, light contrast to the potato. A salad with beans or legumes can be a great way to add extra protein to your meal, too. Depending on what you’re serving them with you may want to sprinkle a little bit of extra sea salt flakes just after they come out of the frying pan.
What type of potato is best for fritters?
Usually we’d suggest choosing a starchy potato to help bind the mixture, but this recipe includes egg – meaning the job of binding is done. So use any potato you like best! Even sweet potatoes would work nicely.
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