Crispy Potato & Vegetable Fritters
These savory potato and vegetable fritters are a delightful way to enjoy grated vegetables, pan-fried to a golden crisp. They are perfect as a side dish or a light meal, offering a satisfying texture and flavor.
- DifficultyEasy
- Servings4
These potato and vegetable fritters, often called latkes, are a fantastic way to incorporate more vegetables into your diet. They are surprisingly simple to make, relying on the natural starch of the potatoes to bind them together.
While traditionally served during certain holidays, they make a delicious and versatile dish any time of year. The key to their success lies in draining the potatoes well and frying them until perfectly golden and crisp.
Ingredients
Servings
Converted amounts are rounded.
Method
- Wash, peel (optional), and grate the raw potatoes. Sprinkle with salt and let sit for 10-60 minutes, then drain off the accumulated liquid.
- Finely chop or grate the onion and add it to the potato mixture, along with any other grated vegetables you are using.
- Beat the eggs thoroughly and add them to the bowl, mixing everything together.
- Stir in the salt and flour until well combined.
- Heat enough oil in a frying pan or electric griddle to reach about 350°F.
- Spoon portions of the potato mixture into the hot oil, flattening them with a spoon or spatula to form 3-4 inch circles.
- Add a small spoonful of the reserved liquid from the bottom of the mixing bowl into the center of each fritter.
- Fry for about 2 minutes until the underside is golden brown. Flip and cook the other side for about 3-5 minutes, until it resembles toasted hashbrowns.
- Remove the cooked fritters to a plate and drain on paper towels if needed.
- Serve warm with traditional toppings like sour cream or applesauce, or get creative with maple syrup, yogurt, or ketchup.
💡 Tips
- For best results, squeeze out as much liquid as possible from the grated potatoes before mixing.
- Ensure the oil is hot enough before adding the fritters to prevent them from absorbing too much oil.
- Don't overcrowd the pan; fry in batches if necessary.
Inspired by a recipe from Kitchen Stewardship