Authentic Potato Fritters

Jump to recipe
May 12, 2026

This post may contain affiliate links. Please read the disclosure policy.

If you’ve potato fritters, I’ve got the recipe that will make you want to cook them every week. These aren’t your typical hash browns or those sad little frozen patties from the freezer aisle at the grocery store. We’re talking thin and crispy golden edges with a soft center that just melts in your mouth. My grandmother used to make these on the weekend, doubled up a recipe so we would have leftovers during the week. And the smell of them sizzling in the pan is one of those memories that just sticks with you.

These German pancakes style fritters are what happens when you combine shredded potatoes with a little flour, egg, and finely chopped onion. What you end up with is part pancake and part hash brown. And oh, completely addictive.

You can serve them as breakfast sides with eggs and bacon, of course. But they’re also great as an appetizer with other meals. Or just for snacking.

If you want to get fancy, try topping them with smoked salmon and a little dill. Or keep it simple and just sprinkle some fresh chives on top. Either way, make a double batch. Trust me on this one.

The secret is using starchy gold potatoes and making sure your oil is hot before you start frying. That’s what gives you the crispy exterior everyone fights over. Top them with sour cream, applesauce, or eat them plain. Either way, your family’s going to ask for seconds.

Why You’ll Love This Recipe

These savory cakes have become a regular rotation in our house, and for good reason.

Crispy edges with tender center: The texture contrast is what makes these so good.
Super cheap ingredients: Potatoes, eggs, flour, onion. You probably always have these in your kitchen.
Works for any meal: Great as an appetizer, snack, side dish with dinner.
Simple seasonings: Just salt and pepper is all you need. Let the potato flavor come through.
Dip in your favorite sauces: Sour cream, applesauce, or even ketchup if that’s your thing.

Ingredient Notes and Substitutions

This is one of those potato recipes where you don’t need anything fancy, but here’s what to know about each ingredient.

Gold potatoes: Starchy potatoes work best here. Russets are a fine swap if that’s what you have.
Eggs: These bind everything together. You could try a flax egg for a vegan version, but the texture won’t be quite the same.
Onion: Finely chopped so it distributes evenly. Some folks skip this, but the flavor really needs it.
Flour: Use just enough to make the potato fritters hold their shape. Good news: gluten flower works too.
Add ins: I love to add some chives for extra flavor and gorgeouis color. If you want to add some heat, toss in a pinch of cayenne pepper. Some people make German pancakes with crumbled sausage or diced veggies.

Tips for Success

Getting these right takes a little practice, but once you nail it, you’ll make them all the time.

Squeeze out the moisture: After shredding your potatoes, wrap them in a clean kitchen towel and squeeze out as much liquid as you can. Wet potatoes equal soggy fritters.
Don’t crowd the pan: Give each fritter room to breathe. If they’re crowded, your oil temp will drop and you’ll end up with sad and limp little fritters.
Let the oil recover between batches: When frying batches of anything, you’ve gotta give the oil a minute to come back up to the right temperature.
Lower heat for thicker fritters: If you’re making them a bit thicker, turn down the heat so the inside cooks through before the outside burns.

Storage and Reheating

Let your leftover fritters cool down to room temperature before you pack them up. Store them in an airtight container in the fridge for up to 3 days.

To reheat, toss them back in a hot skillet to get that crispiness back. The microwave works in a pinch but they won’t be as crispy.

You can freeze these too. Once they’ve cooled completely, layer them with parchment paper in a freezer safe container. They’ll keep for up to 3 months. Reheat from frozen in a skillet or pop them in the oven at 400°F until heated through.

Serving Suggestions

Serve these alongside scrambled eggs and crispy bacon for a weekend breakfast. They’re also great next to our copycat Cracker Barrel Meatloaf, roasted chicken, or pork chops at dinner.

For toppings, sour cream is the classic choice. Applesauce is traditional too if you’ve never tried it. Some folks like a dollop of Greek yogurt with fresh chives on top.

FAQs

Is this an old fashioned recipe?

It really is. This style of potato fritter has been around for generations, using simple pantry staples that most people already have. The technique is what makes it special. Feel free to experiment with add ins once you’ve got the basics down.

Are these hard to make at home?

Not hard, but there’s a learning curve. The first couple might not turn out perfect while you figure out the consistency and oil temperature. Don’t stress about it. Adjust as you go and by the third or fourth fritter, you’ll have it figured out.

Notes

My kids love these plain, but my husband goes heavy on the sour cream. I’ve made versions with shredded cheddar cheese mixed in, and those disappear even faster.