Easy-Cheesy Potato Fritters: Quick, Crispy, Kid-Approved
If you’re craving something crispy, cheesy, and ready in no time, these easy potato fritters are just the thing. Made with simple ingredients and packed with comforting flavors, they’re a snack everyone in the family will love. Crispy, cheesy snacks don’t need to be complicated, and these easy potato fritters prove it.
Because honestly, snack time is better when it’s easy and kid-approved — and these potato fritters deliver on every bite. They’re perfect for quick lunches, after-school snacks, or casual dinners when you need something satisfying fast.
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What Are Potato Fritters?
Potato fritters are crispy, savory patties made with mashed or grated potatoes, cheese, and simple seasonings. They’re shaped into small rounds and pan-fried until golden on the outside and soft on the inside.
Similar to latkes and hash browns, you’ll find versions of potato fritters in many cuisines around the world, from Indian aloo tikki to South African bhajias. However, the core idea remains the same — a comforting, crispy potato snack.
Why You Will Love These Potato Fritters
- These potato fritters are crispy on the outside, soft and cheesy inside, and ready in under 30 minutes.
- They’re made with pantry-friendly ingredients and are easy to customize with different cheeses, herbs, or even a few hidden vegetables.
- Best of all, they’re a guaranteed hit with kids and adults alike, making them perfect for quick meals, after-school snacks, or casual get-togethers.
Ingredients
Potatoes: About 2 pounds of medium potatoes, boiled and peeled. Yukon Golds are great for a creamy interior; Russets make fluffier fritters.
White Cheese: Mozzarella, Monterey Jack, queso blanco, or even mild cheddar all work well. Feta adds a salty bite if you want a little twist.
Cornmeal: It helps bind the mixture and adds a crispy outer layer.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: In a large bowl, mix the mashed potatoes, cheese, spices, 2 eggs, ¼ cup cornmeal, salt, and pepper. Mix the mixture well.
Step 2: Form 12 balls the size of tennis balls. Then flatten them slightly into patties. Repeat with the remaining mixture.
Pro Tip: Once the potatoes are fork-tender, drain them right away and let them cool completely before mashing or grating. This keeps them from becoming waterlogged and helps the fritters hold their shape better.
Step 3: Place two tablespoons of cornmeal in a shallow dish. Whisk the remaining eggs in another deep dish. Place the potato fritters first in the cornmeal and then dip them in the egg.
Step 4: Heat oil and fry for 3-4 minutes per side or until golden brown and crispy.
Expert Tips
- Use starchy potatoes for the best texture. Russets or Yukon Golds work especially well because they create a tender interior while helping the fritters hold together better.
- After boiling, drain the potatoes immediately and let them cool completely before mashing or grating. This prevents excess moisture from making the fritters heavy or soggy.
- Lightly press the patties without over-packing. Shape the fritters just firmly enough to hold together. Pressing them too tightly can make the centers dense instead of light and fluffy.
- Always make sure the oil is hot enough before frying the fritters. You should see a few small bubbles when you sprinkle a pinch of cornmeal into the oil — that’s your cue to start frying.
- Fry in batches, avoiding overcrowding in the pan. Give each fritter enough space to cook properly. Overcrowding lowers the oil temperature, resulting in greasy, unevenly cooked fritters.
Variations To Try
- Add grated zucchini, carrots, or even sweet potatoes to the batter for extra flavor and color.
- Change up the herbs with basil, dill, or thyme.
- For a lighter version, bake or air fry instead of pan-frying.
Serving Ideas
Serve your potato fritters hot with sour cream, garlic aioli, spicy ketchup, or even a tangy yogurt dip. They’re great tucked into wraps, stacked in sandwiches, or paired with a fresh salad for a casual meal.
Storage and Reheating
Cool the fritters completely before storing them in an airtight container in the refrigerator for up to 3 days. To freeze, lay the cooked fritters in a single layer on a baking sheet. Freeze until solid, then transfer them to a freezer-safe bag.
For reheating, skip the microwave. Preheat the oven or air fryer to 375℉ and reheat for a few minutes to bring back that crispy texture.
Recipe FAQs
Yes, you can prep the mixture a day in advance and refrigerate it. Shape and fry just before serving for the best texture.
If your mixture feels too wet, add a little extra cornmeal to firm it up. Also, let the fritters cook fully on one side before flipping to help them hold together.
Absolutely. Freeze after frying and cooling completely, then reheat in the oven or air fryer when you’re ready to serve.
More Potato Recipes
- Crispy edges, creamy dressing, and herby perfection—this smashed potato salad is everything you didn’t know you needed! Perfect for family dinners, BBQs, or just because.
- Crispy on the outside, cheesy on the inside, and made with just 4 ingredients! These potato cheese sticks are a quick and easy recipe you’ll find yourself making again and again. Perfect for sharing with friends and family—or not, because they’re that good!
- Crispy on the outside and fluffy on the inside – air fryer jacket potatoes are the ultimate comfort food! Simple to make and packed with flavor, they’re perfect for any occasion.
- Satisfy your cravings with homemade air fryer French fries! These crispy, golden fries are made from scratch and cooked to perfection in minutes. Perfect as a snack or a side dish, they can be easily customized with your favorite seasonings.
- Turn simple potatoes into crispy, golden accordion slices with just three ingredients. These Air Fryer Accordion Potatoes are perfect for family meals, quick bites, or easy side dishes. Serve them with a creamy dipping sauce or fresh salads for a complete plate.
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Ingredients
- 6 – 7 medium potatoes boiled and peeled (about 2 pounds)
- 1 pound white cheese (Mozzarella, Monterey Jack, queso blanco, or mild cheddar)
- ¼ cup cornmeal plus 2 tbsp for rolling the frittatas
- 4 large eggs
- 3 tsp oregano
- 2 tsp smoked paprika
- 2 tablespoons parsley
- Salt and pepper to taste
- ¼ cup vegetable oil for frying
Instructions
- Mash or grate the boiled potatoes.
- In a large bowl, mix the mashed potatoes, cheese, spices, 2 eggs, ¼ cup cornmeal, salt, and pepper. Mix the mixture well.
- Form 12 balls the size of tennis balls. Then flatten them slightly into patties. Repeat with the remaining mixture.
- Heat about ¼ inch of vegetable oil in a large skillet over medium heat.
- Place two tablespoons of cornmeal in a shallow dish. Whisk the remaining two eggs in another deep dish.
- Place the potato fritters first in the cornmeal and then dip them in the egg.
- Once the oil is hot, add the fritters in batches. Fry for 3-4 minutes per side or until golden brown and crispy. Avoid overcrowding the pan.
- Remove the fritters from the skillet and place them on a plate lined with paper towels to drain excess oil.
- Serve immediately with chopped parsley and dipping sauce, such as sour cream, garlic aioli, or ketchup.
Notes
- For best results, use starchy potatoes like Russets or Yukon Golds. They mash easily and help the fritters hold together with a light, fluffy texture.
- Let the potatoes cool completely after boiling before mixing the batter. Hot potatoes can make the mixture too soft and harder to shape.
- If adding extra vegetables like zucchini or carrots, squeeze out any moisture before mixing to keep the batter from getting wet.
- Bake or air fry the fritters if you prefer a lighter version. They’ll be a little less crispy than pan-fried but still golden and delicious.
- Leftover fritters can be frozen after cooking. Reheat directly from frozen in the oven or air fryer for the best crispiness.
