Classic Spanish Potato Fritters
Classic Spanish Potato Fritters, also known as “Tortillitas de Patata,” are a crispy, golden delight. Made with simple ingredients like potatoes, onions, and eggs, seasoned to perfection, they are a staple in Spanish cuisine. Whether served as an appetizer, snack, or side dish, their crunchy exterior and soft, flavorful interior make them irresistible for any occasion.
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Ingredients
For the Fritters:
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| Ingredients | Quantity |
|---|---|
| Potatoes | 3 medium (about 500 g), peeled and grated |
| Onion | 1 medium (about 150 g), finely chopped |
| Eggs | 2 large, beaten |
| All-purpose flour | ½ cup (60 g) |
| Garlic (optional) | 2 cloves, minced |
| Parsley | 2 tablespoons, finely chopped |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Olive oil | For frying |
Directions
- Prepare the Potatoes and Onions:
- Grate the potatoes using a box grater or food processor.
- Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible.
- Combine the potatoes with the chopped onion in a large mixing bowl.
- Mix the Batter:
- Add the eggs, flour, garlic (if using), parsley, salt, and black pepper to the potato-onion mixture.
- Stir until well combined. The mixture should be thick and hold together.
- Heat the Oil:
- Heat a generous layer of olive oil in a large skillet over medium heat.
- Form and Fry the Fritters:
- Scoop about 2 tablespoons of the mixture and form into small patties.
- Place the patties into the hot oil, flattening slightly with a spatula.
- Fry for 3-4 minutes per side, or until golden brown and crispy.
- Drain and Serve:
- Transfer the fritters to a plate lined with paper towels to drain excess oil.
- Serve warm with your favorite dipping sauce.
5 Serving Suggestions
- Serve with garlic aioli or a tangy lemon yogurt sauce.
- Pair with a simple side salad for a light meal.
- Add as a topping to sandwiches or burgers for extra crunch.
- Enjoy as part of a tapas spread with other Spanish dishes.
- Serve alongside fried eggs for a hearty breakfast.
5 Cooking Tips
- Use starchy potatoes like Russets for the best texture and crispiness.
- Squeeze out as much moisture as possible from the grated potatoes to ensure crispy fritters.
- Keep the oil temperature consistent to prevent soggy fritters.
- Add a pinch of paprika for a smoky Spanish flavor.
- Fry in batches to avoid overcrowding the skillet and ensure even cooking.
