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 hash browns, or these vegan broccoli fritters.
Jump to:
Ingredients
- Potato grated
- Purple onion finely diced
- Tapioca flour
- Ground 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 of 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 and squeeze until there's no more water 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. 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 5 minutes.
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.
Substitutions
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.
What to eat with these potato fritters
These fritters are perfect for a fancy breakfast or brunch. Here are some toppings 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.
- Bacon
- Sprouts
Equipment
All you need to make these potato fritters is...
- Grater
- Milk bag or gauze
- Large mixing bowl
- Tablespoon and teaspoon measurer
- Non-stick 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 of water from the grated potato. This step is super important!! It will ensure your fritters hold well together. Use a milk bag, 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 of 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 of water or the potato, OR because you're not using enough olive oil to pan fry them.
Egg helps bind all the ingredients together in fritters.
Related
Looking for other recipes like this? Try these:
POTATO FRITTERS (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 of water)
- ⅛ cup of purple onion finely diced
- ½ tsp of 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 of 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 until there's no more water 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. 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 5 minutes.
Notes
Squeeze out the excess of water from the grated potato. This step is super important!! It will ensure your fritters hold well together. Use a milk bag, 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.
Keywords: potato fritters, crispy potato fritters, gluten-free potato fritters
Comments
No Comments