Patatokeftedes, Greek potato fritters

Learn how to make these delicious Greek potato fritters, called patatokeftedes. Crispy on the outside, creamy and fluffy on the inside, these little potato patties are the kind of food that disappear from the plate almost as quickly as you make them.

Growing up in a Greek home, there are certain foods that immediately remind me of family gatherings, summers in Greece, and plates placed in the middle of the table for everyone to share. Patatokeftedes, or Greek potato fritters, are definitely one of those foods.

The best part? You can make them fried for that classic golden crispiness, or bake them in the oven or air fryer for an easier everyday option. Honestly, both ways are absolutely delicious.

Made with potatoes, feta, pecorino romano, chives and just a few simple ingredients, these patatokeftedes are perfect as an appetizer, side dish, or even a light meal with a salad.

Why l love this recipe

One of the things I love most about this recipe is how versatile it is. You can fry the patatokeftedes for the crispiest exterior and a softer, creamier middle, or you can bake them in the oven or air fryer for an easier and lighter option. Both methods are delicious and each gives a slightly different texture.

Recipes like kolokithokeftedes (zucchini fritters), domatokeftedes (tomato fritters) and these patatokeftedes are all wonderful examples of how simple ingredients can be transformed into incredibly flavourful and satisfying meals. In many Greek homes, these types of recipes were often prepared during fasting periods, or simply as affordable and practical everyday meals that could feed a family beautifully.

Here are a few other reason I love them, and I think you will too!

Easy to make with simple pantry ingredients
Can be fried, baked or air fried
Crispy outside and soft inside
Perfect as an appetizer, snack or side dish
Delicious served with tzatziki or whipped feta dip
A great way to use potatoes in a new and delicious way

Whether you serve them as an appetizer, side dish, light lunch or even part of a meze spread, these patatokeftedes are guaranteed to disappear quickly.

Key ingredients

As with so many Greek recipes, this one reminds me that the simplest ingredients often make the most comforting and memorable meals. This is all you need to make these amazing patatokeftedes!

Potatoes I use medium sized yellow potatoes for this recipe. Once boiled and mashed, they create the perfect creamy base for the fritters.

Feta adds saltiness and that classic Greek flavour. I recommend using block feta packed in brine if possible.

Pecorino romano cheese This adds extra savoury flavour and helps make the patatokeftedes extra delicious.

Eggs help bind the mixture together.

Fresh chives add freshness and a mild onion flavour which works beautifully with the potatoes and cheese.

Flour and bread crumbs These help hold the fritters together and create a crisp coating.

How to make patatokeftedes

How to make patatokeftedes

Step 1: Prepare the potatoes

Peel and cube your potatoes and boil them in salted water until fork tender. Drain well and mash using a potato masher or potato ricer. Allow the potatoes to cool completely before continuing.

Step 2: Prepare the mixture

Add the eggs, pecorino romano, feta, chives, flour, bread crumbs, salt and pepper to the mashed potatoes. Mix until fully combined.

Step 3: Shape the fritters

Using approximately 2 tablespoons of mixture for each fritter, shape the mixture into patties. Coat each patatokeftes lightly with bread crumbs.

Step 4: Cook the patatokeftedes

For frying

Heat vegetable oil in a non-stick skillet over medium heat. Fry the patatokeftedes until golden brown on both sides, approximately 4 minutes per side. Avoid overcrowding the pan and add more oil as needed between batches.

For baking or air frying

Preheat your oven or air fryer to 350 degrees Fahrenheit. Spray both sides of the patatokeftedes with cooking spray and bake for approximately 20 minutes, turning halfway through cooking.

Cooking tips for the best patatokeftedes

Allow the potatoes to cool completely before mixing the ingredients together
Do not over mash the potatoes or the mixture can become gummy
If your mixture feels too soft, refrigerate it for 20–30 minutes before shaping
Wipe the frying pan between batches to prevent burnt bread crumbs
Spray generously with cooking spray when baking or air frying for better browning

How to serve

In Greece, dishes like this are often served as part of a larger meal, alongside dips, salads and plenty of bread. I especially love serving our patatokeftedes with homemade tzatziki or whipped feta dip. The cool and creamy dips pair perfectly with the warm potato fritters.

Related recipes

Patatokeftedes belong to a category of Greek foods often called pseftokeftedes, or “fake meatballs”. Traditionally, keftedes are meatballs, but throughout Greece there are countless delicious variations made without meat, using vegetables, legumes or cheese instead.

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Recipe

We hope you love these Greek potato fritters as much as we do! If you make them, be sure to let us know in the comments below.

Patatokeftedes, Greek potato fritters

Learn how to make these delicious Greek potato fritters, called patatokeftedes. Crispy on the outside, creamy and fluffy on the inside, these little potato patties are the kind of food that disappear from the plate almost as quickly as you make them.

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Course: Appetizer, Light meal, Snack

Cuisine: Greek

Diet: Vegetarian

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Cooling time: 30 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 22 servings

Calories: 93kcal

Author: Billie Bitzas

Equipment

• 1 Potato masher or ricer
• 1 large mixing bowl
• 1 non-stick skillet or air fryer

Ingredients

• 8 medium size potatoes
• ½ tbsp salt for boiling potatoes
• 1 egg
• 2 egg yolks
• ½ cup crumbled feta
• ½ cup grated pecorino romano cheese
• 2 tbsp chopped chives
• 1 tbsp all-purpose flour
• 1 tbsp plain breadcrumbs
• 1 tsp salt
• ¼ tsp pepper
• ¼ cup plain breadcrumbs for coating the patatokeftedes
• ¼ cup vegetable oil approximately, if frying
• cooking spray if baking or air frying

US Customary – Metric

Instructions

• Peel and cube your potatoes. Boil in salted water until fork tender. Drain, mash with a potato masher or ricer, and allow to cool completely.
  8 medium size potatoes, ½ tbsp salt
• Transfer the potatoes to a large bowl and add the rest of the ingredients (except for the additional 1/4 cup of bread crumbs and vegetable oil).
  1 egg, 2 egg yolks, ½ cup crumbled feta, ½ cup grated pecorino romano cheese, 2 tbsp chopped chives, 1 tbsp all-purpose flour, 1 tbsp plain breadcrumbs, 1 tsp salt, ¼ tsp pepper
• Mix well until combined and then form your patatokeftedes, using about 2 tablespoons of mixture for each one. Coat them on both sides with breadcrumbs.
  ¼ cup plain breadcrumbs

For frying

• If you are going to fry the patatokeftedes, heat approximately 2-3 tablespoons of vegetable oil in a non-stick skillet and fry until golden brown on each side, about 4 minutes per side.  Be careful not to over crowd the pan, and add more oil as needed.  We like to wipe the pan clean between batches as well.
  ¼ cup vegetable oil

For baking / air frying

• If you opt to bake the patatokeftedes in either an air fryer or your oven, preheat to 350 degrees Farenheit.  Spray both sides of your patatokeftedes (after they are coated with bread crumbs) with cooking spray.  Bake for 20 minutes, turning halfway through.
  cooking spray

Notes

The nutritional information is for frying the patatokeftedes.  

Nutrition

Calories: 93kcal | Carbohydrates: 15g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 31mg | Sodium: 192mg | Potassium: 339mg | Fiber: 2g | Sugar: 1g | Vitamin A: 72IU | Vitamin C: 15mg | Calcium: 57mg | Iron: 1mg