Chef Jake Thompson - Comfort Food Specialist
👨‍🍳 Comfort Food Chef

Recipe by Mitchell

🎓 Culinary Arts Graduate ⏰ 18+ Years Experience 🍽️ Home Cooking Expert

❤️ My Recipe Story

"Growing up, the sound of potatoes sizzling in the pan meant a celebration was underway. These fritters are a tribute to traditional latkes but elevated with fresh herbs for a burst of color and flavor that cuts through the richness."

Jake specializes in elevated comfort food that brings bold flavors to classic dishes. He's spent years perfecting techniques that maximize flavor while maintaining the hearty, satisfying nature of traditional home cooking.

View All Mitchell's Recipes →
Bowl of golden-brown crispy potato fritters garnished with parsley and chives, sitting on a marble table with silver forks

The Secret to the Crunch

The absolute most important step in making crispy fritters is removing the moisture. Potatoes are naturally full of water, and if you don't squeeze them out thoroughly, your fritters will steam instead of fry, resulting in a soggy texture.

Using a starch binder like flour helps hold the shredded potatoes together, while the baking powder gives them a slight lift, ensuring the center stays light and fluffy while the edges become lacy and crisp.

💡 Professional Tip

If you're making a large batch, keep the cooked fritters warm in a 200°F (95°C) oven on a wire rack while you finish frying the rest. This keeps them crispy!

Frequently Asked Questions

This usually happens if the mixture is too wet or lacks enough binder. Ensure you squeeze the liquid out vigorously and don't skimp on the flour and eggs.

It's best to fry them immediately after mixing, as potatoes can oxidize and turn pink/grey. However, you can fry them, cool them, and reheat in the oven later.

Starchy potatoes like Russets or Idaho potatoes are best. They have a high starch content which yields a fluffier interior and crispier exterior compared to waxy potatoes.

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend, potato starch, or even matzo meal depending on your dietary needs.

The oil should be shimmering but not smoking (approx 350°F-375°F). If it's too cool, the fritters absorb oil; too hot, and they burn before cooking through.

Classics include sour cream or applesauce. For a savory twist, try garlic aioli, spicy mayo, or a yogurt-dill sauce.

It's personal preference. Peeling gives a classic golden look, but leaving the skins on adds a rustic texture and extra nutrients. Just scrub them well.

Store in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer to restore crispiness. Avoid the microwave as they will get soft.

Recipe Troubleshooting Guide

✅

Soggy Fritters

Problem: Fritters are limp and greasy

Solution: Oil wasn't hot enough or potatoes weren't squeezed dry enough. Ensure oil shimmers before adding the batter.

✅

Burnt Outside, Raw Inside

Problem: Exterior burns before center cooks

Solution: Heat is too high or fritters are too thick. Lower heat to medium and flatten the patties more in the pan.

✅

Mixture Turning Pink

Problem: Raw potato mixture changing color

Prevention: Oxidation causes this. Work quickly once potatoes are grated, or mix in a tiny pinch of vitamin C powder or lemon juice.

✅

Excessively Oily

Problem: Fritters taste heavy with oil

Recovery: Drain properly on paper towels immediately after frying. Don't stack them while hot; lay them in a single layer.

✅

Bland Taste

Problem: Lack of flavor

Prevention: Potatoes absorb a lot of salt. Don't be afraid to season the raw mixture generously. A taste test fry of a small piece helps.

✅

Sticking to Pan

Too Sweet: Use a non-stick or cast iron pan

Too Salty: Ensure oil is hot enough before adding potatoes

Bland: Don't flip too early; let the crust form first

Raw ingredients including russet potatoes, onions, fresh eggs, flour, and bright green herbs on a wooden board

Selecting the Right Potatoes

The choice of potato makes or breaks this dish. High-starch potatoes, specifically Russets, are the gold standard. Their low moisture and high starch content allow the strands to separate and crisp up individually rather than turning into a mushy cake.

While you can use Yukon Golds for a creamier center, they won't achieve the same level of shattering crispness on the exterior. Avoid waxy red potatoes entirely for this recipe as they hold too much water.

Essential Ingredient Notes

  • Russet Potatoes: Look for firm potatoes with no green spots or sprouts. The skin should be tough and net-like.
  • Fresh Herbs: Fresh parsley and chives add a brightness that dried herbs simply cannot replicate. Flat-leaf parsley is preferred.
  • Oil Choice: Use a neutral oil with a high smoke point, such as vegetable, canola, or grapeseed oil. Olive oil may smoke and burn.
Frying potato fritters in a skillet with golden bubbles, showing the transition from raw to crispy

Frying for Perfection

Don't overcrowd the pan. Frying too many fritters at once lowers the oil temperature drastically, leading to greasy results. Cook in batches, leaving plenty of space between each patty so the edges can crisp properly.

Listen to the sound of the fry. It should be a vigorous sizzle. If the sound dies down, the oil is losing heat. Adjust your burner accordingly to maintain that steady, bubbling action.

The Squeeze

Use a clean tea towel or cheesecloth to wring out the liquid from the grated potatoes and onions. You'll be amazed at how much water comes out!

Crispy Herb Potato Fritters (Latkes)

Prep 20 min
Cook 20 min
Serves 4 servings
Level Easy

📋 Ingredients

Fritter Base

  • 120ml vegetable oil
    For shallow frying
  • 3 tbsp fresh parsley
    Chopped, for garnish
  • 3 tbsp fresh chives
    Chopped, adds mild onion bite
  • Sour cream
    Optional, for serving
  • Applesauce
    Optional, classic pairing

Frying & Garnish

  • 1kg Russet potatoes
    Peeled and grated
  • 1 medium yellow onion
    Grated, adds savory flavor
  • 2 large eggs
    Acts as the binder
  • 30g all-purpose flour
    Holds the mixture together
  • 1 tsp baking powder
    For light, fluffy texture
  • 1 tsp sea salt
    Essential for potato flavor
  • 1/2 tsp black pepper
    Freshly cracked is best

Instructions

  1. Prepare Potatoes and Onion

    Using a box grater or food processor, coarsely grate the potatoes and the onion. Transfer the mixture to a clean kitchen towel or cheesecloth.

  2. Remove Moisture

    Gather the corners of the towel and twist tightly over the sink to squeeze out as much liquid as possible. This step is crucial for extra crispy fritters.

  3. Make the Batter

    Transfer the dry potato-onion mixture to a large bowl. Add beaten eggs, flour, baking powder, salt, pepper, garlic powder, and half of the fresh herbs. Toss with a fork until thoroughly combined and coated.

  4. Fry the Fritters

    Heat about 1/4 inch of oil in a large skillet over medium-high heat. Once the oil shimmers, scoop about 1/4 cup of the mixture per fritter into the pan. Press down gently with a spatula to flatten. Fry for 3-4 minutes per side until deep golden brown.

  5. Drain and Serve

    Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Sprinkle with remaining fresh herbs and serve hot with sour cream or applesauce.

Recipe Notes & Tips

Make Ahead

Fritters can be fried ahead of time and frozen. Freeze in a single layer on a baking sheet, then transfer to a bag. Reheat from frozen in a 400°F oven for 10-15 minutes.

Serving Ideas

These are delicious topped with smoked salmon and crème fraîche for an elegant brunch, or simply served with ketchup as a kid-friendly snack.

Variations

Add 1/2 cup of grated cheddar cheese to the mixture for cheesy fritters, or mix in some grated zucchini (squeezed dry) for a veggie boost.