Crispy Potato and Cheese Fritters (Party Favorite)

Chef Emma here again! If there’s one recipe that disappears from the tray before I even set it down, it’s these golden, crispy potato fritters.

I remember the first time I made them for a neighborhood potluck—I was worried they were too simple, but the combination of tender shredded potato and melty cheddar cheese is pure comfort magic.

These little bites are crispy on the outside, soft on the inside, and absolutely perfect for dipping. They’re my go-to “rescue recipe” when I need a crowd-pleaser that uses ingredients I always have in my pantry.​

Crispy Potato and Cheese Fritters (Party Favorite)

Golden, pan-fried potato fritters packed with melted cheddar cheese and savory garlic. These crispy bites are an easy, budget-friendly appetizer that kids and adults love.

Print Recipe Pin Recipe

Ingredients Equipment Method Notes

Ingredients

  

• – 4 large russet potatoes peeled
• – 1 cup shredded sharp cheddar cheese
• – ½ cup all-purpose flour
• – 2 large eggs beaten
• – 2 green onions finely chopped
• – 1 teaspoon garlic powder
• – ½ teaspoon onion powder
• – Salt and black pepper to taste
• – ¼ cup vegetable oil for frying
• – Sour cream or ranch dressing for dipping

Equipment

• – Box grater
• – Large mixing bowl
• – Clean kitchen towel or cheesecloth
• – Large skillet or frying pan
• – Spatula

Method

 

1. Grate the peeled potatoes using the large holes of a box grater.
2. Place grated potatoes in a clean kitchen towel and squeeze tightly to remove as much liquid as possible. Discard the liquid.
3. In a large bowl, combine the dried potatoes, shredded cheese, flour, eggs, green onions, garlic powder, onion powder, salt, and pepper. Mix until well combined.
4. Heat oil in a large skillet over medium-high heat.
5. Scoop about ¼ cup of the mixture and carefully drop it into the hot oil. Flatten slightly with a spatula to form a patty.
6. Fry in batches for 3-4 minutes per side, or until golden brown and crispy.
7. Transfer to a paper towel-lined plate to drain excess oil.
8. Serve warm with sour cream or your favorite dipping sauce.

Notes

Russet potatoes are best for this recipe due to their high starch content, which helps bind the fritters. If the mixture feels too wet, add another tablespoon of flour. For a spicy twist, add a pinch of cayenne pepper to the batter.

Calories: 185
Protein: 6g

Nutrition Facts

Tips and Variations for Crispy Potato Fritters

• Squeeze dry is key: The secret to crispiness is removing as much water as possible from the grated potatoes; use a clean kitchen towel or cheesecloth to wring them out thoroughly.​
• Cheese variations: Swap cheddar for mozzarella for a milder taste and better cheese pull, or use pepper jack for a spicy kick.​
• Add herbs: Mix in fresh chopped chives, parsley, or rosemary to brighten up the flavors.watchwhatueat+1​
• Gluten-free option: Substitute the all-purpose flour with chickpea flour or a gluten-free all-purpose blend—it works beautifully
• Make ahead: Fry them ahead of time and reheat in the oven at 375°F for 10 minutes to restore their crunch before serving.​

Equipment:

• Box grater
• Large mixing bowl
• Clean kitchen towel or cheesecloth
• Large skillet or frying pan
• Spatula

Ingredients:

• 4 large russet potatoes, peeled
• 1 cup shredded sharp cheddar cheese
• ½ cup all-purpose flour
• 2 large eggs, beaten
• 2 green onions, finely chopped
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and black pepper to taste
• ¼ cup vegetable oil (for frying)
• Sour cream or ranch dressing (for dipping)

Instructions:

1. Grate the peeled potatoes using the large holes of a box grater.
2. Place grated potatoes in a clean kitchen towel and squeeze tightly to remove as much liquid as possible. Discard the liquid.
3. In a large bowl, combine the dried potatoes, shredded cheese, flour, eggs, green onions, garlic powder, onion powder, salt, and pepper. Mix until well combined.
4. Heat oil in a large skillet over medium-high heat.
5. Scoop about ¼ cup of the mixture and carefully drop it into the hot oil. Flatten slightly with a spatula to form a patty.
6. Fry in batches for 3-4 minutes per side, or until golden brown and crispy.
7. Transfer to a paper towel-lined plate to drain excess oil.
8. Serve warm with sour cream or your favorite dipping sauce.

Notes:
Russet potatoes are best for this recipe due to their high starch content, which helps bind the fritters. If the mixture feels too wet, add another tablespoon of flour. For a spicy twist, add a pinch of cayenne pepper to the batter.

Calories: 185
Protein: 6g

Blog and Social Links Footer

For more recipes: famillyrecipes.com
Follow me on Facebook and Pinterest