This 3-Ingredient Potato Fritters recipe is a fuss-free dish that has both taste and texture. Perfectly crispy on the outside and tender on the inside, these easy potato pancakes are a testament to how simplicity can truly shine in the kitchen.
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With just potatoes, eggs, and scallions, and fried in a small amount of oil, I love how they are easy to make and turn into a satisfying snack or side dish that pairs perfectly with any meal. I usually either pan-fry them in a thin layer of oil or use the air fryer for a healthier option (here’s the Air Fryer Potato Fritters recipe). The best part is how they come out crispy on the outside and soft on the inside. We love having them for breakfast, lunch, or dinner and serve them with sour cream or a homemade Chipotle dipping sauce.
Easy Potato Fritters Recipe (Potato Pancakes)
Ingredients
Grated potatoes, an egg, and finely chopped scallions are all you need. Please see the precise quantities and nutritional info in the recipe card below. Season them to taste with salt and pepper, and add your favorite spices for that personal touch if desired. I add a pinch of garlic powder and Italian seasoning. We’ll also need a drizzle of vegetable oil (I use olive or avocado oil)
Tip: I recommend using russet potatoes due to their high starch content which helps bind the mixture together without breaking apart during cooking. However, any potato variety will work. You can also try these Sweet Potato Fritters.
Instructions
Wash and peel your potatoes, Shred them into fine pieces using a box grater or processor. I personally love using my Cuisinart food processor as it shreds potatoes in just 30 seconds – effortlessly saving time and effort.
Squeeze and Rinse: Rinse the shredded potatoes under cool running water until water runs clear from starch. Squeeze out excess moisture. This is essential for achieving those crispy edges we all adore. To do this effectively, squeeze out as much liquid as possible from the shredded potatoes using cheesecloth. Or you can pat dry the shredded potatoes using a kitchen towel.
Prep and Heat: Preheat your pan over medium heat. Add a tablespoon of vegetable oil to get things started.
Mix It Up: While the pan is preheating, crack the egg in a separate bowl and whisk it with finely chopped green onions.
Combine the grated potatoes, whisked eggs, and chopped scallions in a mixing bowl. Season with a pinch of salt and pepper to taste, and half a teaspoon of garlic powder, if desired. Then mix until all ingredients are well incorporated. This is how it should look like.
Shape and Fry: Add 3-4 rounds of the mixture to the pan, pressing them into pancake shapes with spatulas. Fry for 6-8 minutes, flipping halfway or until they’re cooked through and golden brown (3-4 minutes per side). Speaking flipping… I use this OXO silicone spatula. I love this spatula because it is slim yet strong, making it perfect for lifting fritters from the pan and flipping them without damaging or tearing apart their fragile exteriors.
Serving Suggestions for Every Occasion
Potato fritters are versatile and can be enjoyed in numerous ways. For a simple yet satisfying snack, serve them with a dollop of sour cream or a tangy yogurt dip. If you’re looking to elevate your main meal, consider using these fritters as a delicious side dish. They pair well with grilled meats or roasted vegetables.
Dipping Sauces:
- Sour Cream: Classic choice that adds creaminess.
- Applesauce or Copycat Chick-fil-A sauce: For a sweet contrast to the savory fritters.
- Greek Yogurt: A tangy, healthier alternative to sour cream.
- Homemade Chipotle Sauce: For a spicy kick.
Toppings:
- Chopped Fresh Herbs: Sprinkle with parsley, dill, or chives for added freshness.
- Grated Cheese: Add a sprinkle of cheddar, feta, or Parmesan for extra flavor.
- Smoked Salmon: Top with smoked salmon and a dollop of cream cheese for an elegant twist. This is one of my faves.
Egg Pairing: For a unique breakfast twist, top your fritters with an Air Fryer Poached Egg or Fried Egg along with avocado slices. The creamy yolk blends perfectly with the crispy texture of the fritter, and you can even use the fritter in place of bread or toast.
Side Dish: These fritters make a tasty side that can enhance your main dish. They pair wonderfully with grilled meats and roasted veggies. I recommend trying them alongside Air-Fried Ribeye Steak or Crispy Tender Pork Chops!
Variations and Substitutions
While the classic version of these fritters is delicious on its own, there’s plenty of room for creativity.
Add More Veggies. Feel free to add other vegetables like finely grated carrots or zucchini for added texture and flavor.
Spice Things Up. Add a pinch of cayenne pepper or some chopped jalapeños to the mixture for a spicy kick. Alternatively, sprinkle some smoked paprika for a smoky flavor.
Cheese, Please! Add ½ cup of shredded cheese into your fritter mix. It will add a rich, gooey element to the dish. Cheddar, feta, or mozzarella are all great choices that melt beautifully with the other ingredients.
Egg Substitutes. You can use a Flaxseed meal mixed with water, or a store-bought egg replacer, to bind the ingredients together.
Low-Oil Cooking Method. Try a healthier way to cook by baking or air frying your fritters instead of deep frying. Place them on a baking sheet lined with parchment paper and pop them in the oven at 400°F (200°C) for 15-20 minutes, flipping them halfway to get that nice golden color. And here is the Air Fryer Potato Fritters Recipe for a delicious option.
Potato Fritter FAQ’s
What type of potatoes are best for fritters?
- Starchy potatoes, like Russets, work well because they yield a fluffy texture. Waxy potatoes can also be used for a firmer result.
Can I add other ingredients?
- Absolutely! Feel free to incorporate spices, herbs, cheese, or crumbled bacon for added flavor.
How do I prevent the patties from falling apart?
- Make sure to squeeze out excess moisture from the grated potatoes before mixing. This helps bind the ingredients better.
How do I store leftovers?
- Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat in a microwave or the air fryer for 3-4 minutes for the best texture.
Can I freeze them?
- Yes! Freeze them in a single layer on a baking sheet, then transfer them to a freezer bag. Reheat directly from frozen.
What is the difference between potato fritters and potato pancakes?
They are quite similar, but potato pancakes tend to be softer and more uniform in thickness, often resembling traditional pancakes in shape. Potato Pancakes are often made with mashed potatoes, egg, flour, and seasonings. The addition of flour gives them a different texture. If you’re interested, try an Air-Fried Mashed Potato Cakes, which offers a delightful crispiness and amazing flavor.
Can I use this 3-Ingredient Potato Fritters recipe for Latkes?
Yes, you can use these potato fritters as a base or simpler version of latkes! While traditional latkes often include flour and additional seasonings, your fritters will still capture the essence of the dish.
Here are a few tips for making them more like latkes:
- Squeeze Out Moisture: Make sure to thoroughly squeeze out excess moisture from the grated potatoes to achieve that crispy texture.
- Seasoning: You might want to add salt and pepper to enhance the flavor. Traditional latkes often include grated onion for extra flavor.
- Frying: Fry them in oil until they’re golden brown and crispy, similar to how latkes are made.
- Serving: Serve with traditional toppings like applesauce or sour cream to complete the experience.
I loved Nancy’s Spiralized Golden Potato Latke Recipe. The unique spiralized approach she used instead of traditional shredding made all the difference.
Video
More Fritters Recipes You’ll love
If you’re a fan of cakes, pancakes, and fritters like I am, you’ll definitely want to try out some of my favorites.
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Super Easy 3-Ingredient Potato Fritters Recipe
Ingredients
- 2 large potatoes or 3 medium potatoes
- 1 bunch of green onions finely chopped. About 3/4 of a cup (100 grams)
- 1 egg
- 1/2 teaspoon Salt Salt and pepper to taste, if desired
- 2 TBS Vegetable oil I used Olive oil or avocado oil
Instructions
- Wash and peel your potatoes, Shred them into fine pieces using a box grater or processor. I personally love using my Cuisinart food processor as it shreds potatoes in just 30 seconds – effortlessly saving time and effort.
- Squeeze and Rinse: Rinse the shredded potatoes under cool running water until water runs clear from starch. Remove excess moisture. This is essential for achieving those crispy edges we all adore. To do this effectively, squeeze out as much liquid as possible from the shredded potatoes using cheesecloth. Or you can pat dry the shredded potatoes using a kitchen towel.
- Prep and Heat: Preheat your pan over medium heat. Add a tablespoon of vegetable oil to get things started.
- Mix It Up: While the pan is preheating, crack the egg in a separate bowl and whisk it with finely chopped green onions.
- Combine the grated potatoes, whisked eggs, and chopped scallions in a mixing bowl. Season with a pinch of salt and pepper to taste, and half a teaspoon of garlic powder, if desired. Then mix until all ingredients are well incorporated. This is how it should look like.
- Shape and Fry: Add 3-4 rounds of the mixture to the pan, pressing them into pancake shapes with spatulas. Fry for 6-8 minutes, flipping halfway or until they’re cooked through and golden brown (3-4 minutes per side).
- Let them cool for a minute and enjoy with sour cream or your favorite dipping sauce.
Notes
Nutrition
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