These gluten-free potato fritters are crispy on the outside, and soft on the inside. Super quick & easy to make, perfect for breakfast, brunch, or as a side dish!
Fritters are a fun way to eat your veggies, and to have as a bread substitute in your breakfast, brunch, lunch, or dinner! Plus kids love them! 😊
If you want more fritters inspo, you might also want to try these sweet potato fritters, these potato and zucchini fritters, or these vegan broccoli fritters.
Jump to:
- Why you will love these easy potato fritters
- Ingredients
- How to make potato fritters
- How do you make fritters crispy?
- Substitutions
- What to eat with these potato fritters
- Equipment
- Storage
- Top tips to make the best potato fritters!
- FAQ
- Related
- Easy Potato Fritters Recipe (Crispy, Gluten-Free)
- See what other people think about this recipe!
Why you will love these easy potato fritters
They are a great way to eat potatoes in an original format.
This easy recipe is made with simple ingredients.
Simple equipment is required, no food processor is needed!
They make a perfect side dish or bread substitute.
Gluten-free & dairy-free, they combine great with a lot of healthy meals.
Ingredients
- Regular potatoes (grated using larger shredding holes)
- Red onion finely diced
- Tapioca flour
- Ground black pepper
- Salt
- Garlic grated
- Fresh parsley chopped
- Organic egg
See recipe card for quantities.
How to make potato fritters
Making these gluten-free potato fritters is super quick & easy.
Start by squeezing out the excess liquid from the grated potatoes. This step is super important!! It will ensure your fritters hold well together. Use a milk bag or a large gauze to do this process. Put the grated potatoes inside and squeeze until hard to get rid of as much water as you can.
Make the potato mixture: add the shredded potatoes to a large bowl along with the rest of the ingredients. Mix well to combine.
Pan fry the fritters: add a drizzle of extra virgin olive oil to a large frying pan on medium-high heat. Add a bit of the fritter mixture to the pan and shape with a tablespoon. Press each fritter with a spatula to compress. Cook for approx. 4-5 minutes until golden brown.
Cook on the other side: add a drizzle of extra virgin olive oil on top of the fritters. Flip each fritter using a spatula, press down to compress, and cook for another 4-5 minutes until golden brown. Repeat the process until you've used all the remaining mixture. Serve the cooked fritters immediately.
Hint: you can make these fritters more or less crispy playing around with the amount of olive oil that you use. I find that a small drizzle makes them crispy without being too greasy.
How do you make fritters crispy?
You can make fritters more or less crispy playing around with the amount of olive oil that you use. I find that a small drizzle makes crispy fritters without being too greasy.
Substitutions
Flour: these gluten-free potato fritters are made with tapioca flour. Tapioca flour helps bind all the ingredients together and it's gluten-free. You could use cornstarch, chickpea flour, or buckwheat flour instead. All-purpose flour (GF) can also work, but it won't bind all the ingredients as well.
Add some spices like garlic powder or onion powder.
Green onions or chives instead of red onions work great.
Use sweet potatoes instead of regular potatoes.
What to eat with these potato fritters
These fritters are perfect for a fancy breakfast or brunch. Here are some topping suggestions:
- Sliced or mashed avocado
- Wilted spinach
- Coconut yogurt sauce
- Poached eggs - learn how to make a perfect poached egg with this easy step-by-step tutorial.
- Fried egg
- Bacon
- Sprouts
Equipment
All you need to make these potato fritters is...
- Box grater
- Milk bag or gauze
- Large mixing bowl
- Tablespoon and teaspoon measurer
- Non-stick skillet or pan
Storage
Store the leftover fritters in an airtight container for up to 4-5 days. Reheat them in the microwave or in a pan to get the crispy texture back!
If you have leftover fritter mix uncooked, you can also store it in an airtight container in the fridge for up to 4-5 days.
Top tips to make the best potato fritters!
Squeeze out the excess water from the grated potato. This step is super important!! It will ensure your fritters hold well together. Use a milk bag, a clean tea towel, or a large gauze to do this process.
Cook on medium-high to make sure they are nice and soft on the inside and crispy on the outside.
You can make these fritters more or less crispy playing around with the amount of olive oil that you use. I find that a small drizzle makes them crispy without being too greasy.
FAQ
This is most likely because you haven't squeezed out the excess water of the grated potato. Use a milk bag, large gauze, or clean tea towel, to squeeze out all the water before you combine the grated potato with the rest of the ingredients.
It can be because you haven't squeezed out the excess water or the potato, OR because you're not using enough olive oil to pan-fry them. I find a drizzle of olive oil is enough to cook them and make them crispy, and it's a much healthier alternative than deep frying.
YES! Egg helps bind all the ingredients together in fritters.
Related
Looking for other recipes like this? Try these:
Easy Potato Fritters Recipe (Crispy, Gluten-Free)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 5-6 fritters 1x
- Category: Breakfast, brunch, side
- Cuisine: Australian
- Diet: Gluten Free
Description
These gluten-free potato fritters are crispy on the outside, and soft on the inside. Super quick & easy to make, perfect for breakfast, brunch or as a side dish!
Ingredients
- 1 cup of grated potato (after squeezing excess water)
- ⅛ cup of purple onion finely diced
- ½ tsp of sea salt
- ¼ tsp of ground pepper
- 1 garlic clove grated (approx. ⅛ tsp)
- 1 tbsp fresh parsley chopped
- 3 tbsp tapioca flour
- 1 organic egg
Instructions
- Start by squeezing out the excess water from the grated potato. This step is super important!! It will ensure your fritters hold well together. Use a milk bag or a large gauze to do this process. Put the grated potato inside, and squeeze hard to get rid of as much water as you can, until there's no more liquid coming out.
- Make the fritters mix: combine all the ingredients in a large mixing bowl, and mix well to combine.
- Pan fry the fritters: add a drizzle of olive oil to a pan on medium-high heat. Form the fritters with a tablespoon. Press each fritter with a spatula to compress. Cook for approx. 4-5 minutes.
- Cook on the other side: add a drizzle of olive oil on top of the fritters. Flip each fritter using a spatula, press down to compress, and cook for another 4-5 minutes.
Notes
Squeeze out the excess water from the grated potato. This step is super important!! It will ensure your patties hold well together. Use a milk bag, a clean tea towel, or a large gauze to do this process.
Cook on medium-high to make sure they are nice and soft on the inside and crispy on the outside.
You can make these fritters more or less crispy playing around with the amount of olive oil that you use. I find that a small drizzle makes them crispy without being too greasy, and it's a healthier alternative to deep frying!
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