Pan-Fried Crispy Tuber Patties

postrecipes
January 30, 2026

These Pan-Fried Crispy Tuber Patties are the ultimate comfort food—crunchy on the outside, tender on the inside, and endlessly customizable. Whether you’re using classic potatoes, sweet potatoes, or even a mix of taro and yuca, the technique remains the same.

The secret to that “shatter-crisp” exterior isn’t just the heat; it’s all about moisture management. Let’s get cooking.

The Ingredients

The Tubers: 1 kg (about 2 lbs) of starchy potatoes (like Russets) or your preferred tuber.
The Aromatics: 1 medium yellow onion (grated) and 2 cloves of minced garlic.
The Binder: 2 large eggs (beaten) and 3–4 tablespoons of all-purpose flour or cornstarch.
Seasoning: 1.5 tsp salt, ½ tsp black pepper, and a pinch of paprika or cayenne for a kick.
Frying Oil: A neutral oil with a high smoke point (canola, grapeseed, or sunflower oil).

Step-by-Step Instructions

1. Prep and Grate

Peel your tubers and grate them using the large holes of a box grater. If you’re feeling fancy (or lazy), a food processor with a grating attachment works wonders. Grate the onion right into the same bowl—the onion juice actually helps prevent the potatoes from browning too quickly.

2. The Great Squeeze (Crucial Step!)

This is where most people fail. Tubers are full of water; water is the enemy of “crispy.”

Place the grated mixture into a clean kitchen towel or cheesecloth.
Twist the top and squeeze with all your might. You want to get every drop of liquid out until the shreds feel dry to the touch.

3. Mix it Up

In a large bowl, whisk the eggs, flour, garlic, salt, and pepper. Toss in your dried tuber shreds and onion. Use your hands or a fork to mix until every strand is lightly coated. Don’t overwork it, or it’ll become gummy.

4. The Heat is On

Place a heavy-bottomed skillet (cast iron is king here) over medium-high heat. Add enough oil to coat the bottom generously—about 3–5 mm deep. Wait until the oil is shimmering.

Pro-Tip: Drop a small piece of the mixture in; if it sizzles instantly, you’re ready.

5. Shape and Fry

Scoop about ¼ cup of the mixture and form a ball, then flatten it into a patty about 1 cm thick. Carefully slide it into the oil. Do not crowd the pan! Fry in batches.

Fry for 4–5 minutes on the first side until deeply golden brown.
Flip and fry for another 3–4 minutes.

6. Drain and Season

Transfer the patties to a wire rack set over a baking sheet (rather than paper towels) to keep the bottom from getting soggy. Sprinkle a tiny bit more salt while they are still hot.

Pro-Tips for Success

Don’t Flip Too Early: If the patty sticks to the pan, it’s not ready. It will naturally release once a crust has formed.
Keep them Warm: If you’re making a big batch, keep the finished patties in a 150°C (300°F) oven to stay crispy while you finish the rest.
The Starch Hack: If you let the squeezed-out potato water sit in a bowl for 5 minutes, a white powder (natural starch) will settle at the bottom. Pour off the water, keep that starch, and mix it back into your batter for extra crunch.