These crispy potato fritters with feta are a favorite in my family, golden and crunchy on the outside with a warm, gooey feta center that melts the moment you bite in. Seasoned with oregano, thyme, nutmeg, and a touch of red chili flakes, they are everything a potato fritter should be and then some. I grew up eating these at home in Greece, where potato fritters — or patatokeftedes (πατατοκεφτέδες) — are a go-to meze, side dish, or even a light meal all on their own. My version adds a béchamel binder for extra creaminess and a coating of crushed potato chips mixed with breadcrumbs for the crunchiest crust you have ever had.
Whether you are looking for an easy appetizer, a side for grilled chicken, or a smart way to use leftover mashed potatoes, these potato fritters deliver.
If you love these potato fritters, you will also love the Zucchini Fritters with Feta, the Tomato Fritters (Tomatokeftedes), or the Cauliflower Fritters with Yogurt and Parmesan!
If you love these Crispy Potato Fritters, you will also love the Zucchini Fritters with Feta, the Tomato Fritters (Tomatokeftedes), or the Cauliflower Fritters with Yogurt and Parmesan!
Overview
Why you will love potato fritters with feta
Here is what you need
- Potatoes. Any variety works here. Russet potatoes and Yukon Golds both produce great results — russets are starchier and give a lighter, fluffier texture, while Yukon Golds add a buttery richness. You can also skip the baking step entirely and use about two cups of leftover mashed potatoes. If using leftovers, make sure they are not too wet; you want a stiff mash that holds its shape.
- Kefalotyri cheese. This is a hard, salty Greek cheese made from sheep’s or goat’s milk. It has a sharp, nutty flavor that is similar to pecorino romano — which is the best US substitute. Parmesan also works well. You can find kefalotyri at Greek specialty grocers or online from Titan Foods. A little goes a long way.
- Greek feta cheese. Please use a block of feta in brine, not the pre-crumbled kind. Pre-crumbled feta is dry and chalky and will not give you that melty, tangy center. I like Mt Vikos brand, which is widely available in the US. Bulgarian or Israeli feta are also suitable substitutes. And please — skip the fat-free feta. It does not exist in Greece for a reason.
- Scallion. One thinly sliced scallion adds a sweet, peppery bite that balances the richness of the cheese and béchamel. You can substitute with finely chopped chives if that is what you have on hand.
- Dried oregano, thyme, nutmeg, and red chili flakes. This is the seasoning blend that gives these potato fritters their distinctly Greek character. The oregano and thyme are classic, the nutmeg adds warmth (it is a signature flavor in Greek béchamel), and the chili flakes give just enough heat to keep things interesting without overpowering.
- Butter, flour, and milk (for the béchamel). A small quantity of homemade béchamel gets folded into the potato mixture. It acts as a binder and adds creaminess without making the fritters heavy. If you prefer a shortcut, you can use store-bought béchamel sauce — brands like Parmalat, Thomy, or Jotis are available at European grocery stores and online.
- Eggs, breadcrumbs, and potato chips (for the coating). The double-dip coating is what makes these potato fritters exceptionally crispy. Use plain breadcrumbs (not Italian-seasoned) and your favorite plain salted potato chips. Crush the chips in a mortar and pestle or place them in a zip-lock bag and go at them with a rolling pin.
- Sunflower oil. For frying. Sunflower oil has a high smoke point and a neutral flavor that lets the potato fritters shine. You can also use extra light olive oil (not extra virgin, which has too low a smoke point for deep frying).
How to fold make crispy potato fritters
- Bake the potatoes. Wash potatoes and place them in a baking pan. Bake in a 200°C /390°F oven for about an hour until they are cooked and the flesh is soft.
- Make the béchamel. In a saucepan, melt the butter over medium heat. Add the flour and mix well with a whisk for 3-4 minutes. Add the milk and stir continuously with the whisk to dissolve any lumps.
Cook for 5 minutes, on low heat, until the mixture binds well and becomes a velvety, slightly elastic, and firm béchamel. Remove from the heat and keep one cup for the recipe.
- Mix the fritter ingredients. When the potatoes have cooled enough to handle, remove the potato skin and mash potatoes with a potato masher or a fork in a large bowl. Add the béchamel, kefalotyri cheese thyme, spices, sea salt, and pepper, and mix well.
- If the mixture feels too loose to handle, put it in the fridge for 30 minutes.
- Make the coating. Crush the chips in a mortar and pestle (or place them in a ziplock bag and break them into smaller pieces with a rolling pin).
- In a bowl, beat the egg with a fork; in another bowl, mix the crushed chips and the breadcrumbs.
- Shape the potato fritters. Scoop the potato mixture into a small ball (about two tablespoons) and press one cube of feta into the center.
- Seal the potato ball tightly around the cheese. Repeat with the remaining mixture and cheese.
- In a bowl, beat the egg with a fork; in another bowl, mix the crushed chips and the breadcrumbs.
- Gently drop a potato fritter into the egg bowl. Next, pick up the fritter from the beaten eggs, give it a wiggle to drain any excess egg, and drop it into the bread crumbs.
- Then repeat one more time into the egg, wiggle, and add more breadcrumbs.
- Time to fry. In a large skillet, heat the oil until shimmering. Add the fritters, two at a time (or more, depending on the size of your skillet), and fry until deep golden brown. This should take about one to two minutes for both sides, flipping as needed. Transfer the fritters on paper towels to absorb extra oil.
Pro tips for perfect potato fritters
- Bake the potatoes, do not boil them. Baking produces a drier, fluffier mash with concentrated potato flavor. Boiled potatoes absorb water, which makes the fritter mixture too loose and harder to shape. If the mixture still feels too soft after mixing, pop it in the fridge for 30 minutes to firm up.
- Seal the feta tightly. The most important step when shaping these potato fritters is making sure the potato fully encloses the feta cube with no gaps. If the seal is not tight, the feta can leak out during frying. Press the potato mixture firmly around the cheese and smooth the surface.
- Double-dip the coating. One round of egg and breadcrumbs is fine, but two rounds gives you that restaurant-quality crunch. Egg, breadcrumbs, egg again, breadcrumbs again. The extra layer also helps keep the fritter from splitting open in the oil.
- Get the oil temperature right. The oil should be shimmering and hot before you add the fritters — about 350°F (175°C) if you have a thermometer. Too cool and the fritters absorb oil and get greasy; too hot and the outside burns before the center warms through. Fry in small batches (two to three at a time) so you do not crowd the pan and drop the oil temperature.
- Drain on paper towels. Transfer the fried potato fritters to a plate lined with paper towels immediately after frying. This absorbs any excess oil and keeps the crust crispy.
Storage and reheating
- Room temperature. These potato fritters are best served fresh and warm, straight out of the pan. They will hold at room temperature for about an hour if you are serving them on a mezedes spread.
- Refrigerator. Store leftover potato fritters in an airtight container in the fridge for up to 3 days.
- Freezer. Freeze uncooked, shaped fritters (before the coating step) on a parchment-lined baking sheet until solid, then transfer to a freezer bag. They will keep for up to 2 months. Thaw in the fridge overnight before coating and frying.
- Reheating. For the crispiest results, reheat leftover potato fritters in a preheated 375°F (190°C) oven for about 10 minutes, flipping halfway through. You can also reheat in an air fryer at 375°F for 5-6 minutes. Avoid the microwave — it will make the coating soggy.
Serving suggestions
These potato fritters with feta are incredibly versatile. Here are some of my favorite ways to serve them:
- As a meze or appetizer. Arrange them on a platter alongside creamy tzatziki, a Greek tomato salad, and some olives for a beautiful Greek mezedes spread. They are perfect with drinks before dinner or as part of a larger sharing table.
- As a side dish. Potato fritters pair beautifully with grilled chicken, seared steak, roasted lamb, or baked fish. They also go wonderfully alongside a Greek ratatouille (briam).
- As a light meal. Serve two or three potato fritters with a big green salad and a squeeze of lemon for a satisfying vegetarian lunch.
- With dipping sauces. Beyond tzatziki, try them with a dollop of Greek yogurt mixed with garlic and lemon, a spicy red pepper relish, or even a drizzle of honey for a sweet-savory contrast.
FAQs
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Potato Fritters With Feta
These potato fritters are crispy, cheesy, and wonderfully flavored with fresh herbs and spices.
Ingredients
- 1 lb potatoes
- 2 tablespoons butter melted
- ½ cup kefalotyri cheese grated. Substitute with grated pecorino romano.
- 1 scallion thinly sliced
- 1 teaspoon ground nutmeg
- 2 tablespoons dried oregano
- 1 teaspoon dried thyme
- 1 cup Greek feta cheese in brine cut in ½inch cubes
- sea salt
- freshly ground pepper
for the bechamel
- 2.5 tablespoons butter
- 5.5 tablespoons all purpose flour
- 1⅓ cup milk
for the coating
- 2 eggs beaten
- 1 cup breadcrumbs
- 1 cup potato chips
for frying
- sunflower oil for frying
Instructions
- Wash potatoes and place them in a baking pan. Bake in a 200°C /390°F oven for about an hour until they are cooked.
- In a saucepan, melt the butter over medium heat. Add the flour and mix well with a whisk for 3-4 minutes. Add the milk and stir continuously with the whisk to dissolve any lumps.Cook for 5 minutes, on low heat, until the mixture binds well and becomes a velvety, slightly elastic, and firm béchamel. Remove from the heat and keep one cup for the recipe.
- When the potatoes are cool enough to handle, remove the potato skin and mash them with a potato masher or fork in a large bowl. Add the béchamel, kefalotyri cheese, oregano thyme, and spices. Mix well. Add sea salt and pepper to taste.If the mixture feels too loose, refrigerate for 30 minutes.
- Scoop the potato mixture into a small ball (about two tablespoons) and press one cube of feta into the center.Seal the potato ball tightly around the cheese. Repeat with the remaining mixture and cheese.
- In a bowl, beat the egg with a fork; in another bowl, mix the crushed chips and the breadcrumbs.
- Gently drop a potato fritter into the egg bowl. Next, pick up the fritter from the beaten eggs, give it a wiggle to drain any excess egg, and drop it into the bread crumbs. Then repeat one more time into the egg, wiggle, and add more breadcrumbs.
- In a large skillet, heat the oil until shimmering. Add the fritters, two at a time (or more, depending on the size of your skillet), and fry until deep golden brown. It should take about one to two minutes for both sides, flipping as needed—transfer fritters on paper towels to absorb extra oil.
- Serve potato fritters as a side to a steak, a roast, or a veggie casserole. Enjoy!
Notes
- Potatoes. You can also use about two cups of leftover mashed potatoes.
- Kefalotyri cheese. Substitute with pecorino romano or parmesan.
- Feta cheese. Always get a block of feta in brine, like MtVikos brand. Bulgarian or Israeli feta are good substitutes. Please don’t buy fat-free feta; it does not exist in Greece and is tasteless.
- Béchamel sauce. For these fritters, you can add store-bought béchamel sauce. Various online grocery shops with European goods carry them. Try Thomy, Parmalat or Jotis.
- A couple of eggs, breadcrumbs, and potato chips. For the delicious crust.
- Sunflower oil. You can also try frying in extra light olive oil.
Nutrition
Calories: 310kcalCarbohydrates: 30gProtein: 10gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 76mgSodium: 471mgPotassium: 458mgFiber: 3gSugar: 3gVitamin A: 417IUVitamin C: 12mgCalcium: 245mgIron: 2mg
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