Crispy Potato and Herb Fritters

I love potatoes!

Those starchy little spuds are very versatile.

For example, you can:

That’s what I did for this recipe.

I used a food processor to grate the potatoes, added some fresh herbs, a little flour and egg, and voila! Delicious Herbed Potato Fritters.

In this recipe, I used scallions, parsley and thyme because that’s what I had in the refrigerator. But you can use any other herbs that you like: tarragon, basil, rosemary, savory, oregano, dill…

If you don’t have a food processor to do the heavy lifting, use a cheese grater. It’s a little more time consuming, but you’ll get a good workout grating the spuds.


Crispy Potato & Herb Fritters
Prep time
Cook time
Total time
Recipe type: Food is Medicine
Cuisine: Integrative Health Coach Cooking
Serves: 4 servings
  • 5-6 medium sized yellow (Yukon) potatoes
  • 1 tsp. sea salt
  • 1 shallot, peeled and minced
  • 3 scallions, minced
  • 2 tbsp. parsley, minced
  • 2 tsp. fresh thyme or ½ tsp. dried thyme
  • 2 tbsp. organic all purpose flour (wheat, rice, oat or other)
  • 1 egg, beaten
  • 3-4 tbsp. oil (coconut, olive, ghee)
  1. Peel potatoes, cut into lengthwise quarters.
  2. Shred using the shredder disc in your food processor.
  3. If you do NOT have a food processor, leave the potatoes whole and shred using a cheese grater.
  4. Salt the shredded potatoes and let sit in a bowl for 30-45 minutes.
  5. Place the potatoes into a cheese cloth and squeeze out the excess water.
  6. Combine shredded potatoes with shallot, scallions, parsley, and thyme.
  7. Beat the egg and add it to the potatoes.
  8. Sprinkle with flour and combine thoroughly.
  9. Form the potato mixture into 3-4 inch round flat discs.
  10. Heat the oil in a large frying pan on medium.
  11. When the oil is hot (you’ll see it shimmering), add your fritters into the pan.
  12. Fry until golden brown or 3-4 minutes on each side.