Frittelle di Patate e Cipolle Recipe: Italian Potato & Onion Fritters

Frittelle di Patate e Cipolle are a rustic Italian classic that never goes out of style. Made with grated potatoes and thinly sliced golden onions, these crispy fritters are golden on the outside and soft in the middle. Whether served as an aperitivo or snuck from the plate before dinner, they’re the kind of snack that always disappears fast.

Peel the potatoes and grate them using a box grater.

Wrap the grated potatoes in a clean dish towel and squeeze firmly to remove as much liquid as possible.

Thinly slice the onions using a mandoline for even, delicate strands.

In a large mixing bowl, combine the strained grated potatoes, sliced onions, flour, salt, and pepper. Mix well to form a loose batter; it should be slightly wet and soft, not dry or too thick. If it feels overly watery, add a bit more flour, one tablespoon at a time, just until it loosely holds together.

Heat sunflower oil in a skillet over low-medium heat. Using a spoon, drop small mounds of the batter into the oil, gently flattening each one into a round; keep them a bit loose to encourage crispiness.

Fry each fritter for approximately 3 minutes per side, turning as needed, until golden and crispy. Adjust the heat to prevent burning.

Transfer to a plate lined with paper towels to drain any excess oil.

Serve warm, with a glass of Gratsi White in hand and no intention of saving any for later. Buon appetito! Frittelle fit naturally into a broader landscape of satisfying weeknight cooking — pollo al limone makes a bright, easy main to serve alongside. Three Bean Chili is the heartier alternative for colder nights. Fish in a Packet keeps the easy-assembly spirit going for a full dinner, and Greek Meatball Soup brings warmth and depth to the table. Add a glass of Gratsi Sparkling White and no one's leaving the table.