Squeeze the potato and onion mixture in the cloth really well! You want to remove as much of the liquid as possible. Wet fritters won’t stick together when cooked.
Stir the fritter batter well so the flour and egg yolk distributes through the potato mixture.
Make each fritter around 3-4 tablespoon of the batter. Any more and the fritters will be too thick and not cook through to the centre.
The skillet needs to be hot before you begin to cook the fritters. Drop a small amount of the batter into the pan, and wait for it to sizzle before you start to fry the fritters.
Adjust the heat while cooking the fritters (you will likely need to cook in batches in your skillet) so they don’t burn on the edges but do cook through.
You may need to drizzle more oil into the skillet if it becomes too dry.
HOW TO SERVE POTATO FRITTERS
Homemade grated potato fritters can be served with hot or cold sides.
Hot vegetable sides work well with fritters. Check out my honey roasted vegetables, air fryer broccoli and cauliflower and my steamed bok choy for some ideas.
For a summer meal, pair these fritters with some healthy salads such as my mango slaw, cucumber mango salad and my asparagus caprese salad.
Serve with a creamy or tangy dip such as my tahini dressing or tahini dill dressing.
Grated Potato Fritters
These potato fritters are a cozy comfort food idea that work equally well as a vegetarian appetizer, main or side dish.
PREP TIME 10minutes mins
COOK TIME 10minutes mins
TOTAL TIME 20minutes mins
COURSE Dinner, Lunch
CUISINE American, British
SERVINGS 4 servings
CALORIES 159 kcal
INGREDIENTS
▢1 lb potatoes peeled, grated
▢¼ white onion grated
▢3 tablespoon flour regular or spelt flour
▢¼ teaspoon garlic powder
▢1 teaspoon dried thyme
▢¼ teaspoon baking powder
▢1 egg yolk
▢pinch salt
▢pinch black pepper
▢1 tablespoon olive oil
INSTRUCTIONS
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