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Cheesy Potato & Onion Fritters with Herbed Almond Milk Dip

Name: Cheesy Potato & Onion Fritters with Herbed Almond Milk Dip
Ingredients: 2 large potatoes, peeled and grated; 1 small onion, grated; 1/2 cup shredded mozzarella cheese; 2 large eggs, lightly beaten; 1/4 cup all-purpose flour; 1/4 cup fresh parsley, chopped; Salt and black pepper to taste; 2-3 tbsp olive oil (assumed pantry basic), for frying; For the dip:; 1/2 cup almond milk; 1 tbsp fresh parsley, chopped; 1/2 tsp dried thyme; Pinch of salt and pepper

Created by AI Assistant

Published January 19, 2026

Crispy, golden-brown fritters packed with grated potato, sweet onion, and melted mozzarella, offering a delightful texture and rich flavor. These versatile fritters ingeniously utilize potatoes, onions, eggs, and mozzarella, served with a simple almond milk dip for a touch of freshness.

Recipe Details

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Nutrition (per serving)

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Instructions

Place grated potatoes and onion in a clean kitchen towel and squeeze out as much excess liquid as possible. This step is crucial for crispy fritters.

In a large bowl, combine the squeezed potatoes and onion with mozzarella cheese, beaten eggs, flour, chopped parsley, salt, and pepper. Mix until well combined.

Heat olive oil in a large non-stick skillet over medium heat.

Drop tablespoonfuls of the potato mixture into the hot skillet, flattening them slightly with the back of a spoon to form fritters. Do not overcrowd the pan.

Cook for 3-5 minutes per side, or until golden brown and cooked through. Transfer cooked fritters to a plate lined with paper towels to drain excess oil. Keep warm while you cook the remaining fritters.

For the dip: Whisk together almond milk, chopped parsley, thyme, salt, and pepper in a small bowl.

Final Notes

Serve these delightful fritters warm with the herbed almond milk dip as an appetizer, side dish, or a light meal. They are delicious on their own or alongside a protein.

Cheesy Potato & Onion Fritters with Herbed Almond Milk Dip

Recipe Details

Ingredients

Instructions

Final Notes

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