There are few comfort foods as universally loved as crispy, golden fritters fresh from the pan. These cheesy potato fritters are exactly that kind of irresistible dish — a perfect blend of crunchy exterior, tender interior, and rich, gooey cheese stretching with every bite. Whether you serve them as a snack, a side dish, or even the centerpiece of a casual meal, they always delight everyone at the table. This recipe is especially great because it uses simple ingredients you likely already have, and it’s incredibly flexible — you can customize the herbs, spices, and cheeses to create your own perfect version. Below is a fully detailed recipe with step-by-step instructions, tips, and variations so you can recreate the exact fritters shown in the photo.
🌟 Ingredients
For the Fritters
3 large potatoes, peeled
1 cup shredded cheese
Cheddar, mozzarella, gouda, or a mix
2 large eggs
1/2 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika (optional but recommended)
Salt & pepper to taste
Fresh dill, chopped (optional, for inside and garnish)
Oil for frying (vegetable, canola, or sunflower oil)
Optional Add-ins
1/4 cup parmesan for stronger flavor
Finely chopped green onions
A pinch of chili flakes
1 tablespoon cornstarch (for extra crispiness)
🥄 Step-by-Step Instructions
- Prepare the Potatoes
Start by peeling your potatoes and boiling them until they are just tender — not too soft that they fall apart, but soft enough to mash. Overcooking them can make the final texture too mushy, so aim for about 15–18 minutes of boiling.
Once cooked, drain the potatoes thoroughly and let them cool slightly. You want them warm enough to absorb the flavors but not steaming hot or they’ll melt the cheese too early.
Mash the potatoes using a hand masher or fork. It’s okay if the mash is a little rustic—small chunks add a great texture to the fritters.
- Mix the Batter
Add the two eggs to the mashed potatoes and mix well. The eggs act as a binder to hold the fritters together.
Next, add flour to the mixture. The amount may vary slightly depending on how moist your potatoes are, but 1/2 cup is a good starting point. The mixture should be thick enough to form patties by hand without sticking too much.
Add the seasonings: garlic powder, onion powder, paprika, salt, and pepper. Mix thoroughly.
Now for the best part — the cheese! Fold the shredded cheese gently into the potato mixture. You want the cheese evenly distributed so every fritter gets a delicious pocket of melted cheese.
If you enjoy herbs, add a tablespoon of freshly chopped dill directly into the mixture. This adds a bright, fresh flavor that pairs beautifully with cheese and potatoes.
- Shape the Fritters
Using your hands, scoop a small handful of the mixture and form it into a rounded, slightly flattened patty. The fritters should be about 2–3 inches wide and ¾ inch thick.
Arrange the shaped fritters on a tray or plate. If the mixture seems sticky, lightly dust your hands with flour.
Let the shaped fritters rest in the refrigerator for 10–15 minutes. This helps them firm up, making frying easier and preventing them from breaking apart.
- Fry the Fritters
Heat about ½ inch of oil in a wide pan or skillet over medium heat. Allow the oil to heat thoroughly — add a tiny piece of batter to check; it should sizzle immediately.
Place the fritters gently into the oil, making sure not to overcrowd the pan. Fry them for 3–4 minutes per side or until beautifully golden brown and crispy.
Avoid flipping too early; let the underside crisp fully before turning. This ensures the fritters stay intact and achieve their perfect golden crust.
Once both sides are crisp and deep golden, remove the fritters and drain them on paper towels.
🌿 Finishing Touches
Once all the fritters are fried, sprinkle a little sea salt on top for extra crunch and flavor. If you used dill inside, you can also scatter some fresh dill leaves over the finished fritters for a pretty garnish and bright aroma.
🍽️ Serve & Enjoy
These cheesy potato fritters are incredible when served hot, with the cheese still gooey and stretchy. Here are some serving ideas:
Serve With:
Garlic mayo
Sour cream with herbs
Ranch dressing
Spicy chili dip
Ketchup + mayo mix
🔧 Tips for Perfect, Crispy Fritters
- Use warm (not hot) potatoes
Warm potatoes mix well with the cheese and seasonings without melting the cheese too early.
- Don’t over-mash
A slightly chunky texture gives extra crispiness and body.
- Add cornstarch for extra crunch
A tablespoon in the mix gives restaurant-style crispiness.
- Keep oil at medium heat
Too hot: the outside burns while the inside stays raw
Too low: fritters absorb oil and become greasy
- Chill before frying
This step prevents breakage and helps the fritters hold their shape.
🥗 Variations
Cheesy Chicken Fritters
Replace half the potatoes with cooked shredded chicken.
Spicy Jalapeño Fritters
Add diced jalapeño and chili flakes for heat.
4-Cheese Fritters
Mix cheddar, mozzarella, parmesan, and gouda.
Herb & Garlic Fritters
Add parsley, chives, and extra garlic.
📌 Storage
Fridge: 3 days
Freezer: Up to 2 months
Reheat: Air fryer or oven for best crispiness