Potato Fritters Recipe
Quick and Easy Baked Potato Fritters with white beans and lemon-dill yogurt sauce. Vegan, gluten-free, and no peeling or squeezing needed. Protein and fiber-packed!
Servings: 10 Fritters
Calories: 127kcal
Equipment
- Box grater
- Potato masher or fork
- Large baking sheet nonstick or parchment-lined
Ingredients
- 1 ½ cups white beans or 1 (15-ounce) can, rinsed and drained well
- 3 scallions thinly sliced
- 2 tablespoons chopped fresh dill
- 1 tablespoon stoneground mustard or Dijon mustard
- 1 teaspoon garlic powder
- 1 cup chickpea flour
- 2 tablespoons nutritional yeast
- 1 pound Yukon Gold potatoes
- ½ teaspoon salt (optional)
- Black pepper to taste
Instructions
- Preheat: Preheat the oven to 375°F (190°C). Prepare a large nonstick baking sheet or line a baking sheet with parchment paper.
- Mash the beans: A potato masher makes quick work of this. Mash until mostly smooth so the beans distribute evenly throughout the fritters.
- Combine the ingredients: Add the scallions, dill, mustard, garlic powder, chickpea flour, nutritional yeast, salt (if using), and black pepper to the mashed beans.
- Grate the potatoes: Coarsely grate the unpeeled potatoes using the large holes of a box grater. Immediately transfer them to the bean mixture to minimize browning. Do not squeeze the potatoes, but leave behind any pooled liquid.
- Mix in the potatoes: Mix using a spatula and the switch to clean hands to break up clumps and distribute the potato shreds evenly.
- Scoop: Use a standard ice cream scoop to portion the mixture onto a large nonstick or parchment-lined baking sheet. Keep the scoops similar in size for even cooking, leaving enough space between them to flatten into fritters without touching.
- Flatten: Gently press each mound into a fritter about ½ inch thick. For more browning, lightly brush the tops with olive oil, if desired.
- Bake: Leave space between the fritters. Bake for about 20 minutes, or until golden brown, checking that the potato shreds in the center are tender before removing.
- Pan-fry option: Heat a thin layer of olive oil in a large nonstick skillet over medium heat. Scoop the mixture into the skillet and gently flatten into thin fritters. Cook for about 4 to 5 minutes per side, or until golden and the potato shreds are tender, lowering the heat if they brown too quickly. Cook in batches without crowding the pan.
- Serve: Let the fritters rest briefly to firm up, then lift with a thin spatula.
Notes
- Yield and serving size: Makes 10 to 11 fritters. A serving is about 3 fritters; nutrition facts are calculated per fritter.
- Adjust the consistency: If the mixture is too wet to hold its shape, add chickpea flour a little at a time until it holds together.
- Serve with Vegan Tzatziki Sauce for a delicious combo.
Nutrition
Calories: 127kcal | Carbohydrates: 23g | Protein: 7g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 29mg | Potassium: 489mg | Fiber: 5g | Sugar: 2g | Calcium: 39mg | Iron: 2mg
