Potatoes with eggs taste better than meat! A brilliant family meal in 10 minutes!
This heartwarming dish, inspired by treasured family traditions, transforms humble potatoes and eggs into a truly magical culinary experience. With a crispy exterior and a tender, savory interior packed with fresh vegetables and Parmesan, these fritters are a delightful snack or a satisfying side. Paired with a vibrant, creamy dill and pickle sauce, every bite is a testament to simple ingredients yielding extraordinary flavor.
Prep Time
35 minutes
Cook Time
25 minutes
Total Time
60 minutes
Servings
4 servings (yields 8-10 fritters)
Keywords
Why This Recipe Delivers
- A nostalgic flavor profile that evokes comfort and homemade goodness.
- Transforms simple, affordable ingredients into a remarkably delicious and satisfying meal.
- Features a delightful textural contrast with a crispy exterior and a tender, flavorful interior.
- Perfectly complemented by the bright and creamy homemade dill and pickle sauce.
- Versatile for any meal, from a hearty snack to a delightful side or main course.
Ingredients
- 1 kg (about 5 medium) potatoes, peeled and grated
- 1 medium (about 100 g) carrot, peeled and grated
- 1 medium (about 150 g) onion, finely diced
- 150 g (5-6 medium) mushrooms (e.g., cremini or button), finely diced
- 1 medium (about 150 g) bell pepper (any color), finely diced
- 60 g (about 1/4 cup) fresh parsley, finely chopped
- 2 large eggs (for the potato mixture)
- 6 large eggs (for breading)
- 50 g (about 1/2 cup) freshly grated Parmesan cheese
- 75 g (5 tablespoons) cornstarch
- 30 g (2 tablespoons) all-purpose flour
- 150 g (1.5 cups) breadcrumbs (panko or regular)
- 50 g (1/4 cup) unsalted butter
- Vegetable oil, for deep frying (approximately 750 ml – 1 liter or 3-4 cups)
- Fine sea salt, to taste
- Freshly ground black pepper, to taste
- 10 g (2 teaspoons) sweet paprika powder
- 45 ml (3 tablespoons) sour cream (full-fat recommended)
- 15 ml (1 tablespoon) mayonnaise
- 1 large clove garlic, minced
- 2 small (about 50 g) dill pickles, finely diced
- 15 g (about 1/4 cup) fresh dill, finely chopped
Instructions
- Prepare the potatoes and initial vegetables. Peel the 5 potatoes and grate them using the large holes of a box grater. Immediately transfer the grated potatoes to a clean kitchen towel or cheesecloth and wring out as much moisture as possible. This critical step prevents soggy fritters and ensures a crispy texture. Peel and grate the 1 carrot. Finely dice the 1 onion, 5-6 mushrooms, and 1 bell pepper. Finely chop the fresh parsley.
- Sauté the aromatics and vegetables. In a large frying pan, melt the 50 g (1/4 cup) unsalted butter over medium heat. Add the finely diced onion and sauté until translucent, about 3-4 minutes. Incorporate the finely diced mushrooms and bell pepper, continuing to cook until the mushrooms release their liquid and it evaporates, and the bell pepper softens, approximately 7-10 minutes. Remove from heat and allow to cool slightly.
- Prepare the potato fritter mixture. In a large mixing bowl, combine the thoroughly drained grated potatoes, grated carrot, the sautéed and slightly cooled onion, mushroom, and bell pepper mixture, and the chopped parsley. Add the 2 large eggs, 50 g (1/2 cup) grated Parmesan cheese, 75 g (5 tablespoons) cornstarch, 30 g (2 tablespoons) all-purpose flour, 10 g (2 teaspoons) sweet paprika, salt, and black pepper to taste. Mix all ingredients thoroughly until well combined. The mixture should hold its shape when pressed.
- Form the fritters. Take approximately 60-80 g (2-3 tablespoons) of the potato mixture and gently form it into oval or round patties, about 1.5-2 cm (0.6-0.8 inches) thick. Ensure they are compact to prevent them from breaking apart during frying. Place the formed fritters on a clean tray or plate.
- Set up the breading station. Prepare three shallow dishes. In the first, place the 150 g (1.5 cups) breadcrumbs. In the second, whisk the 6 large eggs until well combined. In the third, you will place the formed fritters after breading.
- Bread the fritters. Carefully dip each potato fritter first into the whisked egg, ensuring it is fully coated, allowing any excess to drip off. Then, transfer the fritter to the breadcrumbs, pressing gently to ensure an even and complete coating on all sides. Repeat for all fritters.
- Prepare the frying oil. In a deep, heavy-bottomed pot or a deep fryer, heat the vegetable oil to approximately 170-175°C (340-350°F). Ensure you have enough oil for the fritters to be mostly submerged. A good indicator is when a small piece of breadcrumb dropped into the oil sizzles immediately but does not burn.
- Fry the fritters. Carefully place a few breaded fritters into the hot oil, ensuring not to overcrowd the pot, which can lower the oil temperature. Fry for 4-6 minutes on each side, or until they are golden brown and cooked through. The internal temperature should reach about 75°C (165°F). Using a slotted spoon or tongs, transfer the cooked fritters to a wire rack set over a baking sheet lined with paper towels to drain excess oil.
- Prepare the creamy dill sauce. While the fritters are frying, prepare the sauce. In a small bowl, combine the 45 ml (3 tablespoons) sour cream, 15 ml (1 tablespoon) mayonnaise, the minced garlic clove, the finely diced dill pickles, and the finely chopped fresh dill. Season with salt and black pepper to taste. Mix well to combine all ingredients thoroughly.
- Serve the dish. Serve the hot, crispy potato and egg fritters immediately, accompanied by generous dollops of the creamy dill sauce. Garnish with additional fresh dill or parsley if desired.
Tools You’ll Need
- Large mixing bowls
- Box grater
- Clean kitchen towels or cheesecloth
- Large frying pan
- Deep, heavy-bottomed pot or deep fryer
- Slotted spoon or tongs
- Wire rack
- Baking sheet
- Small bowl for sauce
- Whisk
- Cutting board
- Chef's knife
Essential Success Tips
- Thoroughly wring out the grated potatoes to eliminate excess moisture; this is crucial for crispy fritters and prevents them from becoming mushy.
- Ensure the oil temperature is consistently maintained between 170-175°C (340-350°F) for even cooking and a golden-brown crust.
- Do not overcrowd the frying pot, as this can drastically drop the oil temperature and result in greasy fritters. Fry in batches if necessary.
- Form the fritters compactly and uniformly to ensure they cook evenly and retain their shape.
- Allow the sautéed vegetables to cool slightly before adding to the potato mixture to avoid prematurely cooking the eggs.
Professional Cooking Secrets
- To achieve an extra crispy exterior, consider a double breading: after the first breading, chill the fritters for 15-20 minutes, then briefly dip in egg and breadcrumbs again.
- For a deeper flavor in your potato mixture, lightly toast the sweet paprika in the butter before adding the onions in the sautéing step, releasing its aromatic compounds.
- The versatility of the sauce can be enhanced by adding a pinch of smoked paprika or a tiny dash of hot sauce for a subtle kick that complements the richness of the fritters.
Notes
- Cooked fritters can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in an oven or air fryer to regain crispness.
- For a vegetarian variation, ensure your Parmesan cheese is made with vegetable rennet.
- Feel free to experiment with other finely diced vegetables in the fritter mixture, such as zucchini (also remember to squeeze out moisture) or corn.
Frequently Asked Questions
Can I bake these fritters instead of frying them?
While frying yields the crispiest result, you can bake them. Preheat your oven to 200°C (390°F) and bake on a parchment-lined baking sheet, flipping halfway, for 25-35 minutes or until golden brown. Lightly brush with oil before baking for a better crust.
How can I prevent the potato mixture from turning brown?
Grate the potatoes directly into a bowl of cold water, then immediately drain and wring out the moisture. The starch will oxidize quickly when exposed to air. Mixing it promptly with the other ingredients also helps.
Can I make the sauce ahead of time?
Yes, the creamy dill sauce can be prepared up to 24 hours in advance and stored in an airtight container in the refrigerator. The flavors will meld beautifully.
Nutrition Facts (Per Serving)
This wholesome dish offers a good source of carbohydrates, protein, and dietary fiber, along with essential vitamins and minerals from the potatoes and vegetables. While providing energy, it is a satisfying and flavorful meal. Specific caloric and macronutrient values will vary based on exact ingredient quantities and preparation methods, especially the amount of oil absorbed during frying.
Allergy Information
Contains dairy (Parmesan cheese, sour cream) and eggs. Contains gluten (flour, breadcrumbs). For a gluten-free option, use a gluten-free all-purpose flour blend and certified gluten-free breadcrumbs. Ensure all ingredients are checked for hidden allergens if catering to specific dietary restrictions.
Recipe Video
Please Note:
The recipe in this article is our most up-to-date version. You may notice some differences from the video, as we continuously refine our recipes with improved techniques and ingredient adjustments whenever we discover a better way.
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