Skip to main content
Potato Fritters

Potato Fritters

Makes 4-6 servings


  • 2 pounds (900 grams or 2 to 3 medium) russet potatoes
  • 1 medium onion, halved
  • 6 tablespoons all-purpose flour
  • 3 large eggs
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground pepper
  • Vegetable oil


1. Move a rack to the middle rung and heat the oven to 250°F.
2. Grate the potatoes and onion halves into a large bowl. Mix in the flour, eggs, salt, and pepper and stir well to combine.
3. Heat 1/2 inch of vegetable oil in a large, heavy pan over medium-high flame. When the oil is hot and shimmering, add rounded tablespoons of potato batter, being sure not to overcrowd the pan. Fry until the bottoms are golden, about 3 minutes, and flip. When golden on the second side, drain on a paper towel–lined plate, and keep warm in the oven while you repeat with the remaining batter.
4. Serve hot, with your choice of sour cream, applesauce, ketchup, or my favorite, plain, with another sprinkle of salt and pepper.


Mix about a link’s worth of raw sausage, such as Young Ian’s Sage and Garlic Sausage, into the mix for a carnivore-suitable breakfast without the expense of a lot of meat, or the hassle of extra pans to wash up.