These potato fritters with feta are one of the tastiest sides. They are crispy on the outside, cheesy on the inside, and wonderfully flavored with fresh herbs and spices.

If you love these potato fritters, you will also love the cauliflower fritters with greek yogurt & parmesan, tomato fitters or the zucchini fritters with feta!

Nine potato fritters on a plate, above cut up tomatoes olives and fried zucchini on parchment paper.

Why this recipe sings

These potato fritters (or croquettes) are made with mashed potatoes mixed with grated kefalotyri cheese, dried oregano, thyme, nutmeg, and red chili flakes for warmth and a little kick. Once the potato croquettes are breaded and deep fried, a crisp crust delicately reveals soft and gooey feta cheese.

These will not last long when served!

Here is what you need

Ingredients for making potato fritters.
  • Potatoes. Any kind will do. You can also use about two cups of leftover mashed potatoes.
  • Kefalotyri cheese. The Greek hard cheese can be replaced with pecorino romano or parmesan.
  • Greek feta cheese. Always get a block of feta in brine, like MtVikos brand. Bulgarian or Israeli feta are suitable substitutes. I don’t recommend fat-free feta; it does not exist in Greece and is tasteless.
  • Scallion. For the sweet, peppery flavor.
  • Ground nutmeg, dried oregano, thyme, and red chili flakes.
  • Butter, flour, and milk. To make a small quantity of béchamel sauce. Alternatively, you can add store-bought béchamel sauce like the one from Parmalat or Jotis.
  • A couple of eggs, breadcrumbs, and potato chips. For the delicious crust.
  • Sunflower oil (not shown above). For frying. You can also fry in extra light olive oil.

How to make them

Three potatoes in a baking pan.
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 s soft.
A wooden spoon stirring a white sauce in a saucepan.
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.
Cut ingredients for potato fritters in a bowl.
Mix the fritter ingredients. 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.
The mixture for potato fritters in a bowl with a spoon.
If the mixture feels too loose to handle, put it in the fridge for 30 minutes.
A mortar filled with potato chips being crushed by the pestle.
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).
Crushed potato chips mixed with breadcrumbs in a bowl with a spoon.
In a bowl, beat the egg with a fork; in another bowl, mix the crushed chips and the breadcrumbs.
In a deep pot, heat plenty of sunflower oil over medium heat until hot.
A uncooked potato fritter with a piece of feta in the middle.
Shape the potato fritters. Scoop the potato mixture into a small ball (about two tablespoons) and press one cube of feta into the center.
An uncooked fritter on a wooden board.
Seal the potato ball tightly around the cheese. Repeat with the remaining mixture and cheese.
Two potato fritters coated with breadcrumbs next to the bowl with the eggs, a plate with feta cubes and a bowl with the breadcrumb mixture.
I double-dip the fritters into the egg and breadcrumbs for a better crust. Gently drop a potato fritter into the egg bowl.  Pick up the fritter out of the beaten eggs, give it a wiggle to get rid of any excess egg, and drop it into the bread crumbs. Then repeat one more time into the egg, give a gentle wiggle, and add more breadcrumbs.
Three fritters frying in hot oil.
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 fritters on paper towels to absorb extra oil.
A plate with potato fritters, a cloth napkin and a knife and fork, at the back some cut up tomatoes and olives.

Serve potato fritters as a side to seared steak, grilled chicken, a Greek tomato salad, or a hearty ratatouille. Enjoy!

A plate with one fritter cut in half and a fork, at the back a platter with fritters, and some cut up tomatoes and olives.

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A plate with potato fritters, a cloth napkin and a knife and fork.

Potato Fritters With Feta

by Jenny | The Greek Foodie
These potato fritters are crispy, cheesy, and wonderfully flavored with fresh herbs and spices.
5 from 11 votes
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 2 minutes
Course Side Dish
Cuisine Greek
Servings 9
Calories 310 kcal

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.
  • In a deep pot, heat plenty of sunflower oil over medium heat until hot.
  • Gently drop a potato fritter into the egg bowl. Next, pick up the fritter from the beaten eggs, give it a wiggle to get rid of 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.
 
Nutritional Info – Please remember the nutritional information provided is only an estimate and can vary based on the products used.

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
Tried this recipe?Mention @thegreekfoodie__ or tag #thegreekfoodie__
Potato Fritters With Feta
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5 from 11 votes (1 rating without comment)

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Recipe Rating




17 Comments

  1. 5 stars
    I challenge anyone to wait for these to cool before biting into one. They smelled so good cooking and then tasted even better, savory melt in your mouth delight.

    Reply

  2. 5 stars
    These fritters were so delicious! My kids absolutely loved them. I love the feta and how easy they were to make!

    Reply

  6. 5 stars
    Using potato chips for the coating is brilliant! The chunky texture is so much more interesting than just bread crumbs alone!

    Reply

  7. 5 stars
    I simply adore different fritter recipes, and these were a huge hit with the picky eaters in my house! Loved the zesty feta chunks

    Reply

  8. 5 stars
    These came out so perfect and delicious! My family could hardly wait for them to come out of the frying pan before devouring, so good!

    Reply

  10. 5 stars
    These fritters look super delicious and i cant wait to try them out when I make them! I love the flavors and combinations that are added into this, it looks amazing. Thank you for sharing this recipe!

    Reply