Description
These Garlicky Potato Fritters are crispy, garlicky, and pan-fried with less oil than other recipes. They're gluten-free, simple, and made with lots of fresh garlic and dried marjoram. Serve them on their own as an appetizer, lunch, snack, or as a side dish.
Ingredients
- 2 lb yellow potatoes, peeled
- 1 tsp fine sea salt (plus more for after cooking the fritters)
- 2 large eggs
- 4-5 cloves garlic, minced
- 2 tsp dried marjoram (or oregano)
- 1/4 cup all-purpose flour (I use Bob's Red Mill 1:1 flour)
- Avocado oil for cooking (or other cooking oil)
Instructions
- Grate the potatoes carefully using a box grater on the larger side with bigger holes or on a mandolin with a similar setting.
- Transfer the grated potatoes to a medium bowl and sprinkle with sea salt, working it into the potatoes with your hand to incorporate.
- Allow the potatoes to sit for 10 minutes to release water.
- Squeeze as much water out of the potatoes as you can and transfer them to a different bowl.
- In a mug or a small bowl, whisk together eggs, minced garlic, and marjoram.
- Add the egg mixture to the grated potatoes and stir to incorporate.
- Add flour and stir again until well incorporated.
- Heat a large pan over medium-high heat and add 1 tbsp avocado oil.
- Use a spoon to scoop the batter and form fritters in the pan. Don’t overcrowd your pan. I do 3-4 in a 12-inch pan.
- Cook the fritters for 2-4 minutes on each side until golden brown and crispy.
- When you take the fritters out of the pan, immediately sprinkle them with a little bit of salt. They’ll absorb it better while they’re still hot off the pan.
- Repeat with the rest of the batter, adding more oil or wiping the pan as needed.
- Serve the fritters on their own or with finely chopped fresh herbs like chives or parsley. Enjoy!
Notes
Keep your fritters warm: Preheat your oven to 250°F and keep the fritters on a baking sheet in the oven in a single layer while you finish cooking the rest of the batter. Don’t stack them to keep them crispy.
Storing: Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze them for 2-3 months. Place a piece of parchment paper between your slices to avoid them sticking together in the freezer.
Reheating: Reheat the fritters in a non-stick pan until warmed through or on a baking sheet in a preheated oven at 300°F. You can reheat them from frozen or defros them in the fridge first.