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
Units
Scale
- 1 cup of grated potato (after squeezing excess water)
- 1/8 cup of purple onion finely diced
- 1/2 tsp of sea salt
- 1/4 tsp of ground pepper
- 1 garlic clove grated (approx. 1/8 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!