Whenever I feel like having something simple and quick, I make these potato fritters. They don't require any special techniques, just a little attention to detail. I grew up with them; I learned them from my mother, I saw them at my grandmother's, and I've made them with my kids when needed. Basically, with a few potatoes, two eggs, and a little flour, you can have something ready in less than an hour. It's not a recipe for special occasions, but more for everyday days or when you need a hearty snack.
Quick info
Total time: about 45-50 minutes
Preparation time: 20-25 minutes (depending on how quickly you peel and grate the potatoes)
Frying time: 20-25 minutes (in two or three batches, depending on the size of the pan)
Servings: about 30 pieces (varies by size)
Difficulty: easy
Recipe type: savory snack or main dish for fasting (if you leave out the eggs, but this recipe includes eggs)
Ingredients
1.5 kg potatoes
2 eggs
1-2 tablespoons white flour
1 teaspoon baking soda or baking powder (optional)
Oil for frying (enough to generously cover the bottom of the pan)
Salt and pepper, to taste
Preparation method
1. Peel the potatoes. Wash them well and grate them. For the final texture, I prefer the small grater; they come out more cohesive, but you can use the large one if you prefer.
2. After grating, squeeze the potatoes to remove excess liquid. Place them in a sieve or use your hands to press until you see the liquid draining, but don’t dry them completely.
3. Place the grated potatoes in a large bowl. Add the eggs, flour, baking soda or baking powder (not both), salt, and pepper to taste.
4. Mix everything until you get a homogeneous composition. If it seems too soft, add half a tablespoon of flour, but don’t overdo it; you don’t want them to be too doughy.
5. Heat the oil in a wide pan over medium heat. The oil should be hot enough but not smoking.
6. Using a spoon, take some of the mixture and place round mounds in the oil. Don’t overcrowd the pan; leave space to turn them easily.
7. Fry them on a lower heat so they have time to cook through. Turn them when you see the edges are slightly golden, then let them cook on the other side until they get color.
8. Remove them onto paper towels to drain excess oil.
9. They can be served hot or cold, with garlic sauce or plain.
Why I make this recipe often
It’s quick to make and doesn’t require special ingredients. They are filling and can be eaten warm or cold. You can prepare a large batch and have them on hand for snacks. They go well with many types of sauces or even alongside a simple salad.
Tips and variations
Tips
- Well-squeezed potatoes don’t leave the mixture too watery, and the fritters won’t fall apart while frying.
- The oil should be hot but not too hot, otherwise, they burn on the outside and remain raw inside.
- If you make them thin, they cook faster and are crispier.
Substitutions
- You can use baking powder instead of baking soda; the final result doesn’t differ much.
- For an egg-free version, omitting them works, but the texture is a bit less cohesive.
Variations
- If you want, you can add a little grated onion, but it’s not part of the basic recipe here.
- They can also be made smaller for appetizers.
Serving ideas
- With garlic sauce for those who prefer stronger flavors.
- They can be served alongside a salad or pickles.
- They are good plain, hot or cold.
Frequently asked questions
1. Why should the potatoes be squeezed of liquid?
If you don’t squeeze them, the mixture becomes too liquid, and the fritters won’t hold together well while frying.
2. Can they be baked in the oven?
The classic recipe is for frying; they come out drier in the oven and not as crispy, but technically it can be tried.
3. What can they be served with?
I often eat them with garlic sauce or sour cream, but they also go well plain or with pickles.
4. How thick should they be?
It’s recommended to make them not too thick, about the size of a flat meatball, so they cook easily in the middle.
5. What type of potatoes do I use?
Regular potatoes; there’s no need for a specific variety.
Nutritional values
Estimate for one serving (1 fritter, if we make 30 from 1.5 kg of potatoes): approximately 60-80 kcal, 1-2 g protein, 7-9 g carbohydrates, 2-3 g fat (depending on how much oil they absorb). Values may vary, especially depending on how much oil remains in the dish and how large they are made.
Storage and reheating
They can be stored in the fridge, in a closed container, for about 1-2 days. When reheating, it’s best to put them in a non-stick pan for a few minutes or directly in the oven. In the microwave, they become soft and lose their texture. They don’t keep very well for more than 2 days, so it’s advisable to consume them quickly.
Quick info
Total time: about 45-50 minutes
Preparation time: 20-25 minutes (depending on how quickly you peel and grate the potatoes)
Frying time: 20-25 minutes (in two or three batches, depending on the size of the pan)
Servings: about 30 pieces (varies by size)
Difficulty: easy
Recipe type: savory snack or main dish for fasting (if you leave out the eggs, but this recipe includes eggs)
Ingredients
1.5 kg potatoes
2 eggs
1-2 tablespoons white flour
1 teaspoon baking soda or baking powder (optional)
Oil for frying (enough to generously cover the bottom of the pan)
Salt and pepper, to taste
Preparation method
1. Peel the potatoes. Wash them well and grate them. For the final texture, I prefer the small grater; they come out more cohesive, but you can use the large one if you prefer.
2. After grating, squeeze the potatoes to remove excess liquid. Place them in a sieve or use your hands to press until you see the liquid draining, but don’t dry them completely.
3. Place the grated potatoes in a large bowl. Add the eggs, flour, baking soda or baking powder (not both), salt, and pepper to taste.
4. Mix everything until you get a homogeneous composition. If it seems too soft, add half a tablespoon of flour, but don’t overdo it; you don’t want them to be too doughy.
5. Heat the oil in a wide pan over medium heat. The oil should be hot enough but not smoking.
6. Using a spoon, take some of the mixture and place round mounds in the oil. Don’t overcrowd the pan; leave space to turn them easily.
7. Fry them on a lower heat so they have time to cook through. Turn them when you see the edges are slightly golden, then let them cook on the other side until they get color.
8. Remove them onto paper towels to drain excess oil.
9. They can be served hot or cold, with garlic sauce or plain.
Why I make this recipe often
It’s quick to make and doesn’t require special ingredients. They are filling and can be eaten warm or cold. You can prepare a large batch and have them on hand for snacks. They go well with many types of sauces or even alongside a simple salad.
Tips and variations
Tips
- Well-squeezed potatoes don’t leave the mixture too watery, and the fritters won’t fall apart while frying.
- The oil should be hot but not too hot, otherwise, they burn on the outside and remain raw inside.
- If you make them thin, they cook faster and are crispier.
Substitutions
- You can use baking powder instead of baking soda; the final result doesn’t differ much.
- For an egg-free version, omitting them works, but the texture is a bit less cohesive.
Variations
- If you want, you can add a little grated onion, but it’s not part of the basic recipe here.
- They can also be made smaller for appetizers.
Serving ideas
- With garlic sauce for those who prefer stronger flavors.
- They can be served alongside a salad or pickles.
- They are good plain, hot or cold.
Frequently asked questions
1. Why should the potatoes be squeezed of liquid?
If you don’t squeeze them, the mixture becomes too liquid, and the fritters won’t hold together well while frying.
2. Can they be baked in the oven?
The classic recipe is for frying; they come out drier in the oven and not as crispy, but technically it can be tried.
3. What can they be served with?
I often eat them with garlic sauce or sour cream, but they also go well plain or with pickles.
4. How thick should they be?
It’s recommended to make them not too thick, about the size of a flat meatball, so they cook easily in the middle.
5. What type of potatoes do I use?
Regular potatoes; there’s no need for a specific variety.
Nutritional values
Estimate for one serving (1 fritter, if we make 30 from 1.5 kg of potatoes): approximately 60-80 kcal, 1-2 g protein, 7-9 g carbohydrates, 2-3 g fat (depending on how much oil they absorb). Values may vary, especially depending on how much oil remains in the dish and how large they are made.
Storage and reheating
They can be stored in the fridge, in a closed container, for about 1-2 days. When reheating, it’s best to put them in a non-stick pan for a few minutes or directly in the oven. In the microwave, they become soft and lose their texture. They don’t keep very well for more than 2 days, so it’s advisable to consume them quickly.