Greek Side Dishes
Patatokeftedes Recipe (Greek Potato Fritters)
Πατατοκεφτέδες pah-tah-toh-kef-TEH-thes · Patatokeftedes
Photo: Potato fritters.jpg by Bhavana Homecook, CC BY-SA 4.0. Placeholder until original photography is shot.
In short
Patatokeftedes are Greek potato fritters, mashed potato bound with egg, feta and fresh herbs, shaped into small patties and fried until deeply golden and crisp at the edges. They sit alongside the courgette and chickpea versions found elsewhere on this site as another member of the wide keftedes family.
Patatokeftedes take the same fritter logic used across kolokithokeftedes and revithokeftedes and apply it to mashed potato, giving a fluffy-centred, crisp-edged patty that works equally well as a meze on its own or a genuinely substantial side to grilled meat or fish.
The technique that matters most is getting the potato mash properly dry before it meets the egg and cheese, since excess moisture is what makes any potato fritter fall apart in the fryer rather than holding a clean shape.
Feta and a good amount of fresh mint or dill run through the mixture, and this is genuinely good, comforting food, best eaten hot and freshly fried rather than reheated.
Key preparation steps
- Boil and mash potato, keeping it as dry as possible.
- Mix with egg, feta and herbs.
- Shape into patties and chill briefly.
- Fry until deeply golden on both sides.
Getting the potato properly dry
Boil the potatoes whole in their skins, which keeps them from absorbing extra water, then peel and mash while still warm, leaving them to steam and dry out slightly for a few minutes before mixing in anything else. A wet mash makes for a mixture too loose to shape and fry properly.
The mixture
Mix the dried mash with a beaten egg, crumbled feta, chopped fresh mint or dill, and a little flour to help bind everything, seasoning with black pepper rather than much salt, since the feta already carries plenty.
Shaping and frying
Shape the mixture into small patties, chilling for at least twenty minutes to firm up before frying, which makes them considerably easier to handle in the hot oil without falling apart. Fry in a generous depth of oil until deeply golden on both sides, and serve immediately while still hot and crisp.
Tips from my kitchen
Boil the potatoes whole and unpeeled
This keeps them from absorbing extra water, which would otherwise make the mash too wet to shape properly.
Chill before frying
Twenty minutes in the fridge firms the patties considerably, making them far less likely to fall apart in the hot oil.
Serve immediately
Like most fried food, patatokeftedes are at their best hot and freshly cooked, losing their crisp edge as they cool.
Patatokeftedes Recipe (Greek Potato Fritters)
Πατατοκεφτέδες · by Kalliopi Andreou · updated 2026-07-31
- Prep
- 30m
- Cook
- 20m
- Total
- 50m
- Serves
- 6
Ingredients
Ingredients
Method
- Boil the potatoes whole in their skins until tender, about 25 minutes. Drain, peel while still warm, and mash, leaving to steam and dry for a few minutes.
- Mix the mashed potato with the egg, feta, chopped herbs, flour and a good grinding of pepper.
- Shape the mixture into small patties, about 5 cm across.
- Chill for at least 20 minutes to firm up.
- Dust each patty lightly in flour.
- Heat a generous depth of oil in a wide pan and fry the patties in batches for 2 to 3 minutes per side, until deeply golden.
- Drain on kitchen paper and serve immediately.
Nutrition, per 2 fritters
- Calories
- 218
- Protein
- 7 g
- Carbs
- 24 g
- Fat
- 11 g
- Sat fat
- 4 g
- Fibre
- 2 g
These figures are calculated estimates based on the ingredients listed, not laboratory analysis. Actual values vary with brands, cuts and portion size.
Frequently asked questions about Patatokeftedes
Why is my potato fritter mixture too wet to shape?
Usually because the potatoes absorbed extra water during boiling. Boil them whole and unpeeled, and let the mash steam dry for a few minutes before mixing in the other ingredients.
Can you bake patatokeftedes instead of frying?
Yes, brushed with oil and baked at 200C for about 20 minutes, turning once, though you lose some of the crisp edge a proper fry gives.
What do you serve with patatokeftedes?
Tzatziki for dipping, and a simple green salad alongside, make this a good light meal on its own, or serve as a side to grilled meat or fish.
