Crispy Potato Herb Fritters

Crispy on the outside, fluffy on the inside, these spiced potato fritters are perfect as an appetizer, snack, or savory side dish.

️ Yield: ~25–30 fritters

⏱️ Prep Time: 20 minutes

⏱️ Cook Time: 20–25 minutes

Frying Temperature: 350°F (175°C)

 

Ingredients

Main Ingredients

• 3 large potatoes (about 800g), peeled and boiled

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 2 green chilies, finely chopped (optional)

• 1/2 cup fresh parsley or cilantro, finely chopped

• 1/4 cup chopped green onions or chives

• 1 tsp ground cumin

• 1/2 tsp turmeric

• 1/2 tsp paprika or chili powder (adjust to taste)

• Salt and black pepper to taste

• 1 large egg (for binding)

• 3–5 tbsp all-purpose flour (adjust for consistency)

• 1/2 tsp baking powder (for fluffiness)

• Oil for deep frying

Instructions

Step 1: Prepare the Potatoes

1. Boil the peeled potatoes in salted water until tender (15–20 minutes).

2. Drain and mash until smooth. Let them cool slightly.

Step 2: Mix the Batter

1. In a large bowl, combine the mashed potatoes, onion, garlic, green chilies, parsley/cilantro, and green onions.

2. Add cumin, turmeric, paprika, salt, and pepper.

3. Mix in the egg, flour, and baking powder. Start with 3 tbsp flour and add more if needed to make a soft but scoopable dough.

4. Mix everything together until evenly incorporated. The texture should hold its shape on a spoon but still be soft.

Step 3: Heat the Oil

1. Pour oil into a deep frying pan or heavy-bottomed pot (about 2 inches deep).

2. Heat oil to 350°F (175°C). Test by dropping in a small piece of batter—it should sizzle and rise quickly.

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Step 4: Fry the Fritters

1. Using a spoon or small ice cream scoop, drop spoonfuls of the mixture into the hot oil.

2. Fry in batches—do not overcrowd the pan.

3. Cook for 3–5 minutes per side or until deep golden brown and crispy.

4. Remove with a slotted spoon and drain on a paper towel-lined plate.

Step 5: Serve

Serve hot with:

• Garlic yogurt dip

• Chili sauce or ketchup

• Mint chutney

• Lemon wedges for a tangy finish

Tips for Perfect Fritters

• Flour Amount: Add just enough flour to bind—too much makes them dense.

• Crispier Edges: You can shallow fry with flattened patties for crispier crust.

• Egg Substitute: Use 2 tbsp cornstarch + 1 tbsp water for an egg-free version.

• Add Cheese: Mix in 1/2 cup grated cheese for a cheesy twist!

Storage & Reheating

• Refrigerate leftovers up to 3 days.

• Freeze uncooked fritter dough in balls; fry from frozen for convenience.

• Reheat in air fryer or oven at 375°F (190°C) until crispy again (8–10 minutes).