Looking to learn how to make potato fritters?
Our easy homemade French Mashed Potato Fritters are crispy on the outside and soft and tender on the inside. The ultimate decadance for potato lovers or anyone who loves crispy deep fried treats!
This decadent vegetarian Potato Fritters recipe can be enjoyed as a snack dipped in chive sour cream, or more traditionally like Pommes Dauphine as a side dish to roast meats and jus gravy.
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What Are Mashed Potato Fritters?
Crispy Mashed Potato Fritters are known as Pommes Dauphine in France. The dish is named after the Dauphine, the title given to the wife of the Dauphin, or heir to the French throne. So yes, they are fancy!
Traditional Potato Fritters are crisp potato puffs made by mixing mashed potatoes with savoury choux pastry, forming the mixture into quenelle shapes, and then deep-frying.
Potato Fritters in France are typically served as a side dish alongside roasted red meats. We like to serve them as a decadent snack, enjoyed with chive sour cream for dipping.
Travel to France by Making Crispy Potato Fritters at Home
I love traveling to Europe!
During my first visit to the continent I traveled for 5 months by train and plane. I had the opportunity to eat my way through Ireland, Scotland, England, Wales, Portugal, Spain, Belgium, Holland, Denmark, Norway, Sweden, Finland, Russia,Estonia, Latvia, Poland, Czech Republic, Germany, Austria, Croatia, Bosnia, Hungary, Slovakia, Greece, Turkey and Italy.
What I love most about traveling to France is the opportunity to sample unique recipes from each region. The dishes and pastries in Paris and Versailles are unique to what you might find on restaurant in Normandy, Chateauneuf de Pape, Provence, Epernay, Reims, Dijon and Annecy.
For hundreds of years French cuisine has been considered the fanciest of foods. If you’re a pastry fan, there’s no better country in Europe to eat your way through. You can eat your way through flaky croissants in Paris, cherry clafoutis in the South of France and apple and pear adorned tartlets in Normandy.
Once back home from a French holiday you’ll have a newfound appreciation for the regional and seasonal flavours of France and can impress friends and family by making this decadent crispy potato fritters recipe!
Where To Eat Pommes Dauphine
If you live in a large city in Canada or America you’ll likely have access to a local French restaurant that serves Mashed Potato Fritters. You’ll typically find them as a side dish served alongside roasted meat and slathered in gravy or jus. We like to think they are France’s fancy take on British Yorkshire pudding.
In Toronto you may find crispy Potato Fritters at French restaurants like Maison Selby, La Palette, La Societe French Bistro, Le Select Bistro, Cafe Boulud at Four Seasons Hotel, Aloette, Auberge du Pommier, Cluny Bistro, Cafe Cancan, Coffee Oysters Champagne, Chabrol, Nadege, and Bonjour Brioche.
My Family Loves This Easy Potato Fritters Recipe
I love cooking and baking traditional French recipe at home.
It’s during the Thanksgiving and Christmas holidays that my family most often makes mashed potatoes. They’re a classic side dish to roast beef or turkey.
My sister is famously obsessed with mashed potatoes and is always put in charge of preparing a large pot during the holidays that we like to flavour with creamy French Boursin Cheese.
I always like to make extra mashed potatoes so we have leftovers to enjoy later in the week. I like to use some of our mashed potato leftovers to prepare these decadent vegetarian fritters.
Our take on classic Pommes Dauphine was a huge hit with my family, who have a penchant for crispy deep fried treats and creamy mashed potatoes. When combined they’re a match made in heaven!
We enjoyed the fritters as a snack dipped in chive sour cream, washed down with a cool glass of Chablis or Chardonnay.
They’re now our favourite Boxing Day snack to make the day after indulging in an epic Christmas roast turkey feast!
Potato Fritters Recipe Cooking Tips
This fritter recipe is easy to make at home and a great way to use up mashed potato leftovers! Here are some tips to ensure your guests are begging you for the recipe!
- We’ve used Yukon Gold potatoes in this recipe but you can use any potato that you fancy.
- The recipe below showcases how to make the dish from scratch but if you have leftover mashed potatoes from a roast dinner you can use them instead.
- Use whole milk to produce a more decadent and creamy potato fritter batter.
- We suggest using a flavourless vegetable oil with a high smoke point for deep frying like canola oil.
- Use a metal slotted spoon to remove the hot potato fritters from the bubbling oil. Let them hang over the pot for a few seconds to ensure the oil drips back into the pot to avoid making a greasy mess of your stove and counter.
- Strain leftover deep fry oil once it has cooled. You can store it for up to a month to reuse with other deep fried recipes.
Serving Suggestions
Once you’ve made these easy Potato Fritters you’ll appreciate how versatile they are!
Our recipe suggests serving them as a snack dipped in chive sour cream.
They are most commonly served in France as a side dish as an accompaniment to roast meats. Doused in gravy they taste similar to Yorkshire pudding.
We also like to serve the fritters at a French inspired brunch, paired with an omelette that is covered in hollandaise.
If you’re hosting a French themed dinner party you may also like to make these popular recipes:
- French Orange & Fennel Braised Provencal Chicken
- Blackberry Brandy Cocktail
- Brandy Manhattan Cognac Cocktail
- Raspberry Gin Fizz Chambord Cocktail
- Roasted Garlic Gruyere French Tomato Tart
- Festive Fresh Fig Frangipane Pistachio Tartlets
- Brandy Caramelized Onion French Burger
- Vegetarian French Onion Soup
- Creamy Apple and Pear Pork Normandy
You May Also Enjoy These Potato Recipes…
- Aloo Bharta Indian Style Mashed Potatoes
- Crispy Oven Roasted Cypriot Cyprus Potatoes
- Erdapfelsalat Viennese Warm Austrian Potato Salad
- Aguadito de Pollo Peruvian Chicken Soup
- Korean Breakfast Recipe Gochujang Baked Eggs & Potato
- Aloo Fry Vegetarian Indian Turmeric Potatoes
- Älplermagronen Cheesy Swiss Alpine Macaroni
- Vegan Spicy Crispy Roasted Harissa Potatoes
- Cheesy Bacon Air Fryer Potato Skins
- McCain Tater Tot Poutine
- Culurgiones Sardinian Cheese & Potato Stuffed Pasta
- Vegetarian Malai Kofta
- Kartoffelknödel German Potato Dumplings
- Tartiflette Reblochon
How To Make Crispy French Potato Fritters
Crispy French Potato Fritters
Equipment
- measuring cups
- measuring spoons
- Large Pot or Wok
- Potato Masher or Food Mill
- saucepan
- Wooden spoon
- Small Spoons
- Slotted Metal Spoon
Ingredients
- 1 lb Yukon Gold Potatoes peeled, diced
- 1/3 cup Milk
- 1/3 cup Water
- 6 tbsp Butter
- 1.5 tsp Kosher Salt
- 1 tsp White Sugar
- 1 cup All Purpose Flour
- 3 Large Eggs
- 1/4 tsp Black Pepper
- 1/4 tsp Ground Nutmeg
- Vegetable Oil for frying
Instructions
- Place the potatoes in a saucepan with enough lukewarm water to cover the potatoes by 1 inch. Bring to a simmer, uncovered, until the potatoes are tender and you can pierce them with a knife. Drain the potatoes and process them through a ricer or food mill into a large bowl. Alternatively, mash them as smooth as possible with a potato masher.
- Combine the milk, water, butter, salt and sugar in a medium saucepan. Bring the mixture to a boil then remove from heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
- Tip the dough into a large bowl or stand mixer fitting with a paddle attachement. Add the eggs, one at a time, mixing after each addition. The dough is ready when it hangs from your mixing utensil in a thicky, sticky paste. If the mixture is too firm, add an additional egg. Add the mashed potatoes and stir to combine. Season with freshly ground pepper and nutmeg.
- Pour at least 4 inches of vegetable oil into a wok or large pot. Bring the oil slowly to temperature until an instant-read thermometer reads 350 F.
- To form the dough into oval shape "quenelles" you'll need 2 small spoons and a cup of water to rinse them. They are shaped on eat at a time and lowered into the oil before the next one is shaped.
- Take a generous spoonful of dough with a spoon and, with your free hand, hold another spoon. Holding the spoons near to the scoop end, alternate the dough from spoon to spoon, using the contour of the spoons to shape the dough into ovals. Rinse the spoons in water between each quenelle.
- Carefully lower the shaped batter into the hot oil, using a spoon to release the dough from your utensil. Fry until golden brown, about 3-4 minutes, turning occasionally to cook and colour an all sides. Remove with a slotted spoon and transfer to a paper towel. Sprinkle with salt while still warm. Serve hot.
Nutrition
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