Grated Potato Fritters

Instructions

1. Peel the potatoes and grate them along with the onion using the large side of a grater.
2. Place the grated potato and onion in a clean tea towel. Gather the corners and squeeze over the sink to remove as much liquid as possible. Properly drained fritters stick together better and cook more evenly.
3. Transfer the drained potato-onion mixture to a large bowl. Add the flour, garlic powder, thyme, baking powder, egg yolk, salt, and black pepper. Stir well with a wooden spoon until all ingredients are evenly combined.
4. Heat olive oil in a skillet over medium heat. Test the temperature by dropping a small piece of batter in the skillet—if it bubbles, the pan is ready.
5. Scoop 3–4 tablespoons of batter per fritter and place it in the skillet. Press gently with a spatula to form a thin, even layer. Alternatively, roll the batter into a small ball and flatten it.
6. Cook for 3–4 minutes on one side until golden brown. Flip carefully and cook for another 3–4 minutes. Adjust the heat as needed to ensure the fritters cook through without burning the edges.
7. Continue cooking in batches, adding more oil to the skillet if it becomes dry. Keep cooked fritters warm on a plate while finishing the rest.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 4
• Difficulty: Easy

Variations & Substitutions

• Swap dried thyme for parsley, rosemary, or sage.
• Try sweet potato or zucchini instead of regular potatoes for a twist.
• Add shredded cheese or chopped herbs to the batter for extra flavor.
• Serve with different dips such as tahini, sour cream, or yogurt-based sauces.

Serving Suggestions