
There’s something universally comforting about the golden crunch of a well-fried potato patty. This easy crowd-pleasing recipe combines grated potatoes simple seasonings and a crispy breadcrumb coating to deliver perfectly crispy potato patties every time. Whether you are craving a savory snack a hearty side dish or a vegetarian appetizer these patties are the answer. With minimal ingredients and a short prep time you will be amazed by how something so simple can taste so delicious. Crispy on the outside and tender on the inside these patties are irresistible and sure to become a family favorite.
I first made these on a rainy evening when we had nothing but potatoes and eggs in the fridge. The kids devoured them and now they beg for them every weekend.
Ingredients
- Potatoes: grated fresh adds bulk and texture starchy types like Russets work best
- Salt: enhances the potato flavor and helps pull moisture out
- Paprika: gives a warm earthy note and color
- Black pepper: adds subtle heat
- Cornstarch: helps bind the mixture for crispier patties
- Egg: binds everything together while adding richness
- Breadcrumbs: make the crust golden and crunchy
- Vegetable oil: for frying creates that classic crispy finish
- Fresh parsley: optional adds a pop of color and freshness
Step-by-Step Instructions
- Grate the Potatoes:
- Use a coarse grater or food processor to shred the peeled potatoes. Transfer them to a large bowl. The finer you shred the quicker they cook but coarse gives better texture.
- Season and Combine:
- Add salt paprika and black pepper to the grated potatoes. Mix thoroughly with your hands or a spoon. Taste and adjust if needed. Let sit for a minute to allow salt to draw out some moisture.
- Squeeze Out Moisture:
- Place the seasoned potatoes in a clean kitchen towel and squeeze out as much liquid as possible. This step is crucial for getting that golden crisp texture when frying.
- Bind the Mixture:
- Return the dry potatoes to the bowl. Add the cornstarch and beaten egg. Mix until the ingredients hold together easily when shaped into a patty. If needed add a bit more cornstarch.
- Set Up a Breading Station:
- Place flour in one shallow dish beaten egg in another and breadcrumbs in a third. This makes it easy to coat the patties in order for that crispy crust.
- Heat the Oil:
- Pour vegetable oil into a frying pan to cover about a quarter inch. Heat over medium until shimmering. Test with a small breadcrumb it should sizzle immediately.
- Form and Bread the Patties:
- Shape small portions of the mixture into flat patties. Dredge lightly in flour dip in egg then coat fully with breadcrumbs. Press gently to help the coating stick.
- Fry Until Golden:
- Carefully place patties into the hot oil without crowding. Fry each side for about two to three minutes until golden and crisp. Transfer to a paper towel lined plate to drain excess oil.

The best part of making these is hearing that first sizzle when they hit the pan. It reminds me of helping my grandma in her tiny kitchen where we made dozens for weekend brunch.
Storage Tips
Store leftover patties in an airtight container in the fridge for up to three days. Reheat in a skillet or toaster oven for best texture. You can freeze uncooked patties on a sheet tray and then store in bags for up to two months.
Ingredient Substitutions
No cornstarch Use potato starch or all purpose flour. No egg Try a flax egg or mashed white beans for binding. No breadcrumbs Use crushed cornflakes oats or almond meal for crunch.

Serving Suggestions
Serve with tangy sour cream or garlicky yogurt sauce. Pair with eggs for breakfast or with a big salad for dinner. Use as a sandwich base with lettuce tomato and sauce between buns.
Cultural Context
Potato patties have cousins all over the world. From Indian aloo tikki to Irish boxty they all share the same love for the humble potato. What makes them special is how each culture seasons and serves them.
Frequently Asked Questions About Recipes
- → Can I prepare potato patties in advance?
Yes, you can shape the patties and refrigerate them for up to 24 hours or freeze them uncooked for later frying.
- → What type of potatoes work best?
Starchy potatoes like Russets are ideal for binding and crisp texture.
- → How can I make them extra crispy?
Double-dipping in egg and breadcrumbs helps achieve a super crispy crust.
- → Are these suitable for vegetarians?
Yes, they are vegetarian-friendly and can be adapted for vegan diets by using egg substitutes.
- → What are good serving suggestions?
Serve with sour cream, garlic aioli, or a poached egg for a complete dish.
- → Can I bake instead of fry?
Yes, bake at 200°C on a parchment-lined sheet, flipping once, until golden and crisp.