Your Body’s Pollutant Defenses- Quick & Easy Baked Potato Fritters

These quick and easy baked potato fritters are savory, herby, and delicious with an optional tangy lemon-dill yogurt sauce. Made with grated potatoes, creamy white beans, and chickpea flour, they come together without eggs, peeling, or squeezing the potatoes. Packed with protein and fiber for a satisfying snack or meal.

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🔍 Quick Look: Grated Potato Fritters

⏱️ Prep Time: 15 minutes
🎛️ Cook Time: 20 minutes, depending on thickness
👥 Servings: Makes 10 to 11 fritters
📊 Calories: ~125 kcal for each fritter
👩🏽‍🍳 Flavor Profile: Savory and herby, with mild mustard, creamy beans, and a bright lemon-dill sauce.
💪🏼 Nutrition: 7 grams of protein, 5 grams of fiber per fritter
⭐ Difficulty: Easy. Grate, mash, mix, shape, and bake.

👩🏽‍⚕️ Dietitian’s Note

Potatoes are a nutritious food that provides potassium and carbohydrates for energy. Leaving the skins on also retains the fiber in the peel and saves a preparation step.

Adding cannellini beans and chickpea flour brings more protein and fiber to these potato fritters. It’s a simple way to incorporate more legumes into a familiar, comforting food.

For a more substantial meal, serve with vegetables and the lemon-dill sauce made with a protein-rich soy yogurt. Check the label, as the protein content varies considerably between nondairy yogurts.

Why You’ll Love This Recipe:

These Potato Fritters are delicious and easy to make. Plus, they’re:

No peeling or squeezing: Use the whole potato and keep its moisture in the mixture.
No eggs needed: Mashed beans and chickpea flour help bind the fritters.
Baked in one batch: No need to cook individual batches on the stovetop.
Fresh and flavorful: Dill, scallions, and Dijon complement the creamy potatoes and beans.
Optional oil: Brush lightly for more browning, or leave it out.
Meal-prep friendly: Refrigerate or freeze the cooked fritters for easy reheating.
Easy to serve: Enjoy them as an appetizer, lunch, or side dish.

👩🏼‍🌾 Ingredients

Below, I share ingredient notes from both a nutrition expert’s and trained chef’s perspective.

Yukon Gold potatoes, green onion, dill, chickpea flour, white beans, garlic and onion powder, nutritional yeast and mustard.

Yukon Gold potatoes: Their buttery flavor and tender texture work well here. Scrub them clean and coarsely grate with the skins on. There is no need to rinse, soak, or squeeze the grated potatoes.
Cannellini beans: These mild white beans add creaminess and help bind the mixture. Drain, rinse, and dry them well so you retain the potato moisture without introducing excess liquid from the beans.
Scallions: Add a mild onion flavor. Use both the white and green parts.
Fresh dill: Adds a fresh, herby flavor.
Dijon mustard: Gives the fritters a tangy, savory boost.
Garlic and onion powder: Distribute flavor evenly throughout the mixture.
Chickpea flour: Absorbs moisture and helps hold the fritters together without eggs. It also adds protein and fiber.
Nutritional yeast: Adds a savory, slightly cheesy flavor.

See the printable recipe card below for quantities.

🌱 Substitutions

This recipe is versatile and easy to adapt. Below are some simple ingredient substitutions.

Cannellini beans: Replace with Great Northern or navy beans, drained, rinsed, and dried well.
Fresh dill: Use chopped parsley or chives for a different herb flavor.
Scallions: Try finely chopped chives for a milder onion flavor.
Nutritional yeast: Omit if preferred, or use mushroom powder. The fritters will have a milder savory flavor.

For the most consistent results, use Yukon Gold potatoes and chickpea flour. Changing the potato variety or flour can affect moisture absorption and texture.

📝 How to Make Easy Baked Potato Fritters

The complete recipe with exact amounts is below. These additional tips will help you get the best results.

Baked potato fritters with vegan gyro sauce.

Store the fritters and sauce separately, then reheat the fritters in the oven before serving.

✔️ Storage & Meal Prep

Storage

Refrigerate cooled fritters in an airtight container for up to 5 days. Store the yogurt sauce separately, if making.

Reheating

Reheat on a baking sheet at 375°F until hot throughout, approximately 10 to 15 minutes. Microwaving also works, but the fritters will be softer.

Freezing

Freeze cooled fritters in a single layer, then transfer to a freezer-safe container with parchment between layers. Freeze for up to 2 months for best quality.

Reheat until hot throughout, allowing more time if cooking from frozen. Make the yogurt sauce fresh for the best texture.

Make Ahead

For the best results, bake the mixture shortly after preparing it. For easier meal prep, cook the fritters ahead and reheat when ready to serve.

🥔 More Potato Recipes

This recipe makes perfectly crispy Oven Baked Potato Chips every time.

These Potato Bites are moist on the inside and crispy on the outside.

These Sweet Potatoes for Diabetes are a healthier option. They boost resistant starch, helping manage blood glucose levels for both diabetics and non-diabetics, while also supporting healthy gut bacteria.

🙋🏽‍♀️ Recipe FAQs

Do I need to peel the potatoes?

No. Scrub the Yukon Gold potatoes well and grate them with the skins on. The thin skins blend into the fritters and save you a preparation step.

Do I need to squeeze the grated potatoes?

No. This recipe keeps the moisture from the grated potatoes. The chickpea flour absorbs that liquid and helps bind the mixture, so there is no need to squeeze, drain, or pat the potatoes dry.

Do I cook the potatoes first?

No. Use raw, coarsely grated potatoes. They cook in the oven after being mixed and shaped into thin fritters.

Are these potato fritters gluten-free?

They are made with naturally gluten-free ingredients. Check the packaged ingredient labels if you need to avoid gluten strictly.

Will they be crispy without frying?

Baking gives these fritters lightly crisp edges and tender centers. For more browning, brush lightly with olive oil before baking. For a crispier crust, pan-fry in a thin layer of olive oil over medium heat for about 4 to 5 minutes per side, or until golden and the potato shreds are tender.

🍽️ More Healthy Sides

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Potato fritters with tzatziki sauce.

Potato Fritters Recipe

Nisha Melvani

Quick and Easy Baked Potato Fritters with white beans and lemon-dill yogurt sauce. Vegan, gluten-free, and no peeling or squeezing needed. Protein and fiber-packed!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Course Main Course, Side Dish

Cuisine Vegan, vegetarian

Servings 10 Fritters

Calories 127 kcal

▢ 1 ½ cups white beans or 1 (15-ounce) can, rinsed and drained well
▢ 3 scallions thinly sliced
▢ 2 tablespoons chopped fresh dill
▢ 1 tablespoon stoneground mustard or Dijon mustard
▢ 1 teaspoon garlic powder
▢ 1 cup chickpea flour
▢ 2 tablespoons nutritional yeast
▢ 1 pound Yukon Gold potatoes
▢ ½ teaspoon salt (optional)
▢ Black pepper to taste

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Box grater
Potato masher or fork
Large baking sheet nonstick or parchment-lined

▢
Preheat: Preheat the oven to 375°F (190°C). Prepare a large nonstick baking sheet or line a baking sheet with parchment paper.
▢
Mash the beans: A potato masher makes quick work of this. Mash until mostly smooth so the beans distribute evenly throughout the fritters.
▢
Combine the ingredients: Add the scallions, dill, mustard, garlic powder, chickpea flour, nutritional yeast, salt (if using), and black pepper to the mashed beans.
▢
Grate the potatoes: Coarsely grate the unpeeled potatoes using the large holes of a box grater. Immediately transfer them to the bean mixture to minimize browning. Do not squeeze the potatoes, but leave behind any pooled liquid.
▢
Mix in the potatoes: Mix using a spatula and the switch to clean hands to break up clumps and distribute the potato shreds evenly.
▢
Scoop: Use a standard ice cream scoop to portion the mixture onto a large nonstick or parchment-lined baking sheet. Keep the scoops similar in size for even cooking, leaving enough space between them to flatten into fritters without touching.
▢
Flatten: Gently press each mound into a fritter about ½ inch thick. For more browning, lightly brush the tops with olive oil, if desired.
▢
Bake: Leave space between the fritters. Bake for about 20 minutes, or until golden brown, checking that the potato shreds in the center are tender before removing.
▢
Pan-fry option: Heat a thin layer of olive oil in a large nonstick skillet over medium heat. Scoop the mixture into the skillet and gently flatten into thin fritters. Cook for about 4 to 5 minutes per side, or until golden and the potato shreds are tender, lowering the heat if they brown too quickly. Cook in batches without crowding the pan.
▢
Serve: Let the fritters rest briefly to firm up, then lift with a thin spatula.

Yield and serving size: Makes 10 to 11 fritters. A serving is about 3 fritters; nutrition facts are calculated per fritter.
Adjust the consistency: If the mixture is too wet to hold its shape, add chickpea flour a little at a time until it holds together.
Serve with Vegan Tzatziki Sauce for a delicious combo.

This information is provided as a courtesy and is only an estimate. Nutritional values may vary depending on factors such as product types and brands used.

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🔍 Quick Look: Grated Potato Fritters