I can’t quite remember the common name for these little fritters… hummmm “potato cakes”? “hash browns”? Well, not really… I’m not really sure what to call them, but basically they’re pan-fried fritters made with thinly sliced potatoes. This is my variation with a bit of carrot, onion, and garlic to make them more flavorful. This is a fantastic way to make vegetarian-style fritters, its a kind of delicious mix between American hash browns and Korean vegetable pancakes (Yachaejeon), it’s absolutely yumz and super easy to make at home!
These fritters are ideal for anyone who loves french fries but can’t spend the whole day eating french fries, because the final taste is mostly crispy potato, but the potatoes barely used any oil. This quantity I made yielded 8 fritters and I only used two drizzles of olive oil. The only problem with this recipe is if you’re going to cut by hand (I cut about half until I got tired), you’ll take a very long time to make such a fine julienne, it’s best to use a mandoline slicer.
Otherwise, they’re delicious and perfect just like this on their own, as a side dish, or for a picnic. I ate several the day before and they were still delicious, I reheated them in a dry skillet and they became crispy again. Let’s get to the recipe!
Thinly Sliced Crispy Potato & Carrot Fritters
Fantastic vegetable style pancakes to make at home, all vegetarian, but even good for meat eaters as well, they are easy, yummy, crispy and delicious, as a snack or side, gotta try them.
Ingredients
- Potato – 3
- Carrot – 1/2
- Onion – 1/2
- Garlic – 2 Cloves
- Flour – 1 Tablespoon
- Egg – 1
- Olive Oil – Some Drizzles
- Pepper– A Pinch
- Salt – A Pinch
- Cilantro – To Taste (Sprinkle)
Directions
- Start by peeling and cutting the potato, carrot, onion, and garlic into thin julienne strips (i.e., very thin sticks). It is best to use a mandolin with a thin julienne cut, or if the mandolin does not have one, at least cut them into thin strips that you can then cut into thinner strips.
- Put everything in a bowl, add a tablespoon of flour, an egg, a little salt and pepper, and mix everything together.
- Heat a frying pan with a drizzle of olive oil, add 4 piles of the mixture, cook until slightly browned, turn each one over and now press each one to make it smoother and thinner, keep frying and turning until both sides are golden brown, remove to paper towels (they are soo think than they wont drain on a rack).
- Add another drizzle of olive oil and repeat until you have no more potatoes left. Serve simply, with a little coriander on top or with ketchup or mayonnaise… yum ;D
When you flip the fritters, gently press them down with your spatula. This helps bind everything together and creates that perfect crispy-on-the-outside, tender-on-the-inside texture that makes these so addictive.
You really don’t need much oil, these aren’t deep-fried! Just enough to coat the bottom of the pan. The vegetables release their own moisture, which helps steam them while the bottom gets crispy.
These reheat beautifully in a dry skillet. Store them in the fridge for up to 3 days and just give them a quick sear to bring back that crispiness.
As shown in the original photos, you can place a bit of cheese on top, flip, and fry the cheese directly onto the fritter. Yum yum indeed!
Try adding a pinch of paprika, cumin, or even some grated Parmesan to the mixture for different flavor profiles.
Keep the fritters relatively thin, about 1/4 inch (2cm) thick works perfectly. Too thick and the inside won’t cook through before the outside burns.
This recipe for Thinly Sliced Crispy Potato & Carrot Fritters was originally created on BakeAfter.com. Esta receita de Bolos de Batata Fritos foi publicada em português no Iguaria.com.
Nutrition
Per Serving: 168 calories; 8.8 g fat; 20 g carbohydrates; 3.8 g protein.Did you try this recipe?
Let me know how it turned out for you! Do you like these type of vegetable fritters? Leave a comment below ;D
