Potato and ham fritters: a quick and tasty dish!

Quick, crispy, cheesy bites of joy.

🕒 Ready in: 30–35 minutes

🍽️ Serves: 4 (or 2 very hungry grown-ups with zero intention of sharing)

🛒 Ingredients

Main fritter mix:

• 3 medium potatoes (about 500g), peeled
• 150g cooked ham, finely chopped
• 1 small onion, grated or finely chopped
• 1/2 cup shredded cheddar (or Gruyère if you’re feeling posh)
• 2 large eggs
• 1/4 cup all-purpose flour
• 1/4 tsp baking powder (optional, for extra puff)
• Salt and pepper to taste
• A pinch of smoked paprika or dried thyme (optional, but delicious)
• 2–3 tbsp chopped parsley or chives (freshness boost)

To cook:

• Vegetable oil (enough to shallow-fry, about 1/4 inch deep in a pan)

🥄 Instructions

Step 1: Grate like you mean it

Grate the peeled potatoes using the large holes of a box grater. Then (and this is crucial) squeeze out as much moisture as humanly possible using a clean tea towel or cheesecloth. Think of it as potato yoga—twist and press!

Step 2: Mix it all in

In a big bowl, combine:

• Squeezed grated potato
• Chopped ham
• Grated onion
• Cheese
• Eggs
• Flour
• Baking powder (if using)
• Salt, pepper, and seasoning

Stir it up until everything’s coated and feels like it’ll hold together when pressed into a patty. If it’s too wet, add a smidge more flour. Too dry? Crack another egg.

Step 3: Heat things up

Pour oil into a non-stick or cast-iron frying pan and heat over medium to medium-high. You want it hot but not smoking—test with a tiny blob of batter; it should sizzle.

Step 4: Fry like a pro

Scoop out about 1/4 cup of the mixture per fritter. Flatten slightly in the pan with a spatula. Fry 3–4 minutes per side until golden brown and crispy. Don’t overcrowd the pan—fritters need personal space too.

Place on a paper towel-lined plate to drain.

😋 To Serve

• A dollop of sour cream or Greek yogurt
• A little Dijon mustard or relish on the side
• A simple green salad, or just eat them standing at the kitchen counter (no judgment)

✅ Do’s

• Do squeeze the potatoes well—wet potatoes = soggy fritters.
• Do taste your mix for seasoning before frying (a tiny tester patty works wonders).
• Do keep fritters warm in a low oven if making a big batch.

❌ Don’ts

• Don’t use pre-cooked hash browns as a shortcut—they don’t bind well.
• Don’t fry on high heat—burnt outside, raw inside is a fritter heartbreak.
• Don’t skip the cheese unless you have to—it adds great flavor and helps bind.

🎉 Bonus Tips:

• Add some grated zucchini or corn for extra veggies.
• No ham? Try crispy bacon, shredded chicken, or keep it veggie.
• They freeze beautifully—layer with parchment, freeze, and reheat in a hot oven.

💬 Final Thoughts

These fritters are that sweet spot between nostalgic comfort food and “I still got it” kitchen skills. They’re low-fuss, high-flavor, and a great way to use up leftovers. Plus, they go wonderfully with a glass of wine once the kids are in bed. Or during lunch. Or brunch. Who’s judging?

Would you like a printable version or a fun recipe card graphic too?