5-Ingredient Sweet Potato Quinoa Fritters (2024)

FAQs

Why are my potato fritters soggy? ›

If your potato fritters are soggy, it's likely because too much liquid remained in your vegetables or the oil and skillet weren't hot enough. A hot skillet with hot oil is how you keep potato pancakes crispy.

Make the fritters.

In a large bowl, combine the shredded potatoes with egg, flour, olive oil, salt and pepper to taste, Parmesan cheese (optional) and any seasoning of your choice (garlic powder, onion powder, etc). Mix until the you get a well-combined dough.

Is baking soda or powder best for frying? A pinch of baking soda can help produce crispy fried foods. It reacts with the acid in the batter to create carbon dioxide bubbles. These lead to an airy batter and a crisper, fluffier result.

The most common causes for soggy fritters are too much batter (basic flour and egg batter like used in pancakes will never cook up crispy), and whatever you're frittering leeches too much water when cooking.

They just need a simple, light batter of flour, cornstarch, and baking powder mixed with seltzer to tie them together. The seltzer and baking powder ensure that the fritters are shatteringly crisp–even slightly tired vegetables emerge from the oil crunchy, fresh, and sweet.

Restaurant or commercially prepared fritters may be higher in unhealthy fats and sodium. Consider Alternative Cooking Methods: Consider alternative cooking methods like baking, grilling, or air frying to achieve a crispy texture with less oil. These methods can reduce the overall fat content of the dish.

That you want crispy outsides goes without saying – there's nothing sadder than a towering stack of soggy fritters. But we also need to get the inside right. We want moist insides but not soggy and certainly not dry.

Larger eggs have more water from the egg white, resulting in wetter batter and soggy fritters. Add flour to your wet batter!

Add Dehydrated Potatoes

It's the easiest and fastest way, as long as you have them on hand. Here's the method recommended by Dr. Potato at the Idaho Potato Commission: An “easy fix for watery potatoes is to break out the instant dehydrated potatoes and mix them in a tablespoon at a time, into the wet potatoes.

If the fritters feel raw and doughy on the inside there could be two possible reasons. One is that the oil is just too hot, causing the outside to brown too quickly. You may find that you need to reduce the heat under the pan during cooking.

How do you make crispy hash browns not mushy? ›

Remove as much moisture as possible. In order to get evenly crispy hash browns, you need to squeeze out as much water as you can. I prefer to do this using my salad spinner- it works GREAT for removing water! But you can also use a cheese cloth or even paper towels to squeeze it out.