Description
These crispy potato fritters are golden on the outside, tender on the inside, and packed with savory flavor. Inspired by traditional Eastern European latkes, they’re shallow-fried to achieve that irresistible crunchy texture. Served with a cool garlic herb yogurt dip topped with paprika and dill, this dish makes an excellent holiday appetizer, brunch side dish, or party snack.
Perfect for:
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Holiday entertaining menus
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Game day appetizers
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Family comfort food dinners
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Catering platters
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The contrast between hot, crispy fritters and chilled creamy dip makes this a premium appetizer recipe ideal for gatherings.
Ingredients
For the Potato Fritters
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4 large russet potatoes (about 2 lbs), peeled
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1 small onion, grated
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2 large eggs
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¼ cup all-purpose flour
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1 teaspoon salt
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½ teaspoon black pepper
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½ teaspoon garlic powder
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Vegetable oil for frying
For the Garlic Herb Yogurt Sauce
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1 cup Greek yogurt (full-fat for creamy texture)
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1 tablespoon fresh lemon juice
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1 garlic clove, minced
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1 tablespoon chopped fresh dill
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½ teaspoon salt
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¼ teaspoon smoked paprika (for garnish)
Instructions
Step 1: Prepare the Potatoes
Grate the potatoes using a box grater or food processor. Place them in a clean kitchen towel and squeeze out as much moisture as possible. Removing excess water is key for ultra-crispy fritters.
Step 2: Mix the Batter
In a large bowl, combine grated potatoes, grated onion, eggs, flour, salt, pepper, and garlic powder. Mix thoroughly until evenly combined.
Step 3: Fry the Fritters
Heat ¼ inch of vegetable oil in a large skillet over medium-high heat. Scoop about 2 tablespoons of mixture per fritter and flatten gently in the pan.
Cook 3–4 minutes per side until deep golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
Step 4: Prepare the Dip
In a bowl, whisk together Greek yogurt, lemon juice, garlic, dill, and salt. Garnish with smoked paprika before serving.
Step 5: Serve
Arrange fritters around a bowl of yogurt dip. Serve hot for best texture and flavor.
Pro Tips for Extra Crispy Fritters
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Use russet potatoes (high starch content = better crisping).
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Squeeze out all excess moisture.
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Don’t overcrowd the pan.
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Maintain oil temperature around 350°F (175°C).
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Serve immediately for maximum crunch.
Storage & Reheating
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Refrigerate leftovers up to 3 days.
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Reheat in oven at 375°F for 8–10 minutes to restore crispiness.
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Avoid microwaving (they’ll lose crunch).
Frequently Asked Questions (High-Intent Food & Cooking Queries)
1. How do you make potato fritters extra crispy?
Remove as much moisture as possible and use hot oil at consistent temperature.
2. What oil is best for frying potato pancakes?
Vegetable oil, canola oil, or avocado oil work well due to high smoke points.
3. Can I bake potato fritters instead of frying?
Yes. Bake at 425°F for 20–25 minutes, flipping halfway, though texture will be slightly less crispy.
4. Are potato fritters gluten-free?
They can be made gluten-free by substituting flour with cornstarch or almond flour.
5. What sauce goes best with potato fritters?
Greek yogurt dip, sour cream, garlic aioli, or even spicy sriracha mayo.
6. Can I make them ahead for a party?
Yes, fry them earlier and reheat in the oven just before serving.
Variations
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Add shredded zucchini for vegetable fritters.
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Mix in cheddar cheese for cheesy potato cakes.
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Add chopped green onions for extra flavor.
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Make them low-carb using grated cauliflower.
