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Crispy Parmesan Potato Fritters | Easy Cheesy Potato Cakes Recipe
145kcal
Ingredients
- 4 russet potatoes
- 2 tbsp cornstarch
- 1 egg
- 1/3 cup parmesan
- 1 tsp onion powder
- 1 tbsp garlic powder
- 1 tbsp paprika
- 1 tsp black pepper
- 3 tsp salt (or to taste)
- 2 tsp mixed herbs
Method
- Peel the potatoes, cut them in half
- Boil in salted water for ONLY 5 minutes. You do not want to fully cook them. Drain them, let them cool, and then grate the potatoes
- Using a clean cloth or nutmilk bag, squeeze the excess water out of the potatoes
- In a bowl, add the grated potatoes then crack in 1 egg
- Add the cornstarch and seasonings
- Give it a good mix until well combined
- Add in the parmesan cheese then mix again
- Form thin, oval shapes. Lay them flat on a sheet lined with parchment paper and freeze for 15 minutes.
- Heat oil in pan over medium heat and cook without moving for 4-5 minutes until golden and crispy. Flip halfway through.
- Serve and Enjoy!!
Notes
• Squeeze as much moisture as possible from the grated potatoes before mixing. This helps create extra crispy potato fritters.
• Cornstarch helps bind the potatoes together while creating a beautifully crisp exterior.
• Fry over medium heat so the fritters cook through while developing a deep golden crust.
• Avoid overcrowding the pan, as this lowers the oil temperature and prevents the fritters from crisping properly.
• These crispy Parmesan potato fritters are best served immediately but can be reheated in an air fryer or oven to restore their crispiness.
• Serve with sour cream, garlic aioli, spicy mayo, or your favorite dipping sauce.
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