Quick N Easy Potato Fritters Recipe
Making crispy potato fritters is straightforward and only requires a few basic ingredients. Savour them as a side dish or as a light supper. Here’s a quick tip to elevate these fritters: serve them with a side of rich, creamy sour cream for dipping.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
INGREDIENTS For Quick N Easy Potato Fitters RECIPE:
potatoes :Yukon gold potatoes were used. The best varieties to use for fritters are Yukon or Russet, as their medium to high starch level makes for a delicious crispy shell and tender centre.
Egg: the egg will act as a leavening agent and keep everything together, keeping the insides of the fritters soft.
Another binding component that will absorb additional moisture and prevent the fritters from crumbling is flour. Instead, you can use flour that is gluten-free.
Green onions: To make it better, I added chopped green onions. Onion powder or grated yellow onions can also be used in their place.
Fresh dill – I really love the taste of fresh dill. Parsley or cilantro are excellent options if you’d rather use another herb.Alternatively, you could use any dried herb.
Black paper: I used black pepper, paprika, garlic powder, and salt as seasonings.
Olive oil : for cooking. Vegetable oil, ghee, or avocado oil are all acceptable.
Box grater: Using a box grater, shred the potatoes. Moreover, the food processor is an option.
Big and medium-sized mixing bowls: these are used for both batter mixing and soaking.
strainer:Fine mesh strainer and kitchen towel – to drain the excess liquid.
pan: A huge pan with higher walls is used for frying. Because I know how to cook with stainless steel without the food sticking, I utilised it. The stainless steel or non-stick ones work well too.
spatula :A spatula is used to turn the fritters over.
INGREDIENTS FOR Quick N Easy POTATO FRITTERS Recipe
- Four Yukon gold potatoes, medium-sized
- One egg each
- Three teaspoons of all-purpose flour
- Two green onions each
- two fresh dill sprigs
- Half a teaspoon of salt
- One-half teaspoon of powdered garlic
- one-half teaspoon paprika
- One-half teaspoon of black pepper
- One table spoonful of olive oil
- To serve: three tablespoons of sour cream
- Wash and peel the potatoes. Use a food processor or the larger side of a box grater to grate the potatoes. Finely chop the dill and green onions.
- Pour cold water into a basin with shredded potatoes. Give them 10 to 15 minutes to soak.
- Drain the potatoes carefully using a fine mash sieve. After that, place them on a fresh cheesecloth or tea towel and press out any leftover moisture.
- Shredded potatoes, one egg, three tablespoons all-purpose flour, chopped onions and dill, ½ teaspoon each of salt, garlic powder, paprika, and black pepper should all be combined in a big bowl. Using a fork, thoroughly mix everything.
- Warm up two tablespoons of oil in a skillet. Scoop out the potato mixture with a spoon (I used a measuring Tablespoon) and transfer it to the heated frying pan. To make the fitter thin, flatten it using a spoon. Add one or two additional fritters. cook for 4 minutes on medium heat, then turn and continue to cook for an additional 4 minutes. To ensure the potatoes are cooked thoroughly, place a lid on the pan and cook on low heat for one minute.
- After removing the fritters from the pan, continue working with the remaining batter. Ten medium fritters were mine. Serve heated alongside any other dip or sour cream.
Use russet or golden Yukon potatoes for the potatoes.
Soak: By removing extra starch, soaking helps to crisp up the fritters.
Store: They can be frozen for up to three months or refrigerated for up to three days.