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Golden, crunchy on the outside, tender inside—these spiced potato fritters paired with a zesty yogurt dip make the perfect appetizer or snack!

Prep Time: 15 mins | Cook Time: 15 mins | Servings: 4

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Why These Potato Fritters Are a Must-Try

• Ideal for Leftovers: Transform humble potatoes into a gourmet treat.
• Meal-Prep Friendly: Freeze well for quick snacks.
• Versatile: Serve as appetizers, side dishes, or even breakfast!

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Ingredients

For the Fritters:

• 2 large potatoes (500g), peeled & grated
• ¼ cup fresh parsley, chopped
• 2 spring onions, finely sliced
• 1 tsp salt + ½ tsp black pepper
• 1 tsp garlic powder
• 2 medium eggs
• 2 tbsp cornstarch (40g)
• 1 tsp sweet paprika
• 1 tbsp fresh coriander (7g), chopped
• Vegetable oil (for frying)

For the Yogurt Sauce:

• ½ cup plain yogurt (120g)
• Juice of ½ lemon + 1 tsp zest
• 2 tbsp parsley, chopped
• ½ cucumber, grated & drained
• 1 garlic clove, minced
• ½ tsp hot sauce (optional)
• 1 tbsp olive oil
• Salt & pepper to taste

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Step-by-Step Instructions

1. Prepare the Potato Mixture

1. Grate & Drain: Squeeze grated potatoes in a clean towel to remove excess starch and moisture (key for crispiness!).
2. Mix: Combine potatoes, parsley, spring onions, spices, eggs, and cornstarch in a bowl.

2. Fry to Perfection

1. Shape: Form small patties (4-5cm wide).
2. Cook: Heat oil in a pan over medium heat. Fry fritters 3-4 minutes per side until golden brown. Drain on paper towels.

Pro Tip: Keep them warm in a 200°F (90°C) oven while frying batches.

3. Make the Yogurt Sauce

Stir together yogurt, lemon juice/zest, cucumber, garlic, herbs, and hot sauce. Drizzle with olive oil.

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Serving Suggestions

• Appetizer: Serve with sauce and lemon wedges.
• Brunch: Top with a poached egg and avocado.
• Kid-Friendly: Skip the hot sauce; serve with ketchup.

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Expert Tips

• Extra Crispy: Add 1 tbsp grated Parmesan to the batter.
• Gluten-Free: Cornstarch works perfectly—no flour needed!
• Storage: Refrigerate leftovers for up to 3 days; reheat in an air fryer.

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