Potato Fritters With Smoked Salmon | Gluten-Free

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Crunchy golden potato fritters served with fresh cream cheese and smoked salmon. Perfect appetizer to enjoy with family and friends on Christmas day or any other occasion.

Well well, what do we have here? Delicious mini potato fritters with smoked salmon. Some people also call them rosti. Rosti or fritters, I hope you will like them as much as I do.

Why you should try these potato fritters

The answer is because they are:

gluten-free
delcious
easy to make
healthy
they are cute
kids friendly
great party-food
perfect as appeteizer or as Sunday brunch

What will you need to make the gluten-free potato fritters with salmon?

Potatoes. Obviously, we will need some potatoes to make potato fritters. I personally use white washed potatoes most of the time and I found they work well pretty much in any recipe. I believe you can use Yukon Gold potatoes if you are in US.
Smoked salmon. Choose your favourite brand, but look out for the ingredients, you really want to have only salmon and salt on the ingredients list, no colours or preservatives.
Cream Cheese. I found it is hard to find good quality cream cheese. Philadelphia for example has a long ingredients list which I don’t like. At our Aldi shop we currently have a cream cheese imported from Germany that is made of milk, salt and cultures, nothing else. Perfect!
All-purpose gluten-free flour. Just regular gluten-free flour.
Butter. Organic if possible.
Eggs. Opt for free-range if possible.
Cheese. Any hard cheese is great. I used tasty. I do not recomend using store-bought grated cheese, as it conatins anti-caking agents and preservatives. It is easy to grate cheese yourself, it is cheaper and healthier. Really worth a little bit of time.
Chives to serve.
Cayenne pepper to garnish. This is of course optional, especially if you are planning to give it to children.
Extra virgin olive oil
Salt and pepper

How to make potato fritters with smoked salmon?

Using a box grater, grate the potatoes and put them in a colander. Set aside. I place it over a large bowl or sink, so the excess liquid can drain.
Now using the same grater, grate the cheese, set it aside. A little trick here, grate cheese directly from the fridge, it is easier to grate cold cheese than warm.
Using your hands, squeeze the grated potatoes to remove the excess liquid. Do not skip this step, this will make or break your recipe. If your batter turns out to be to watery, you will end up with soggy fritters. Discard the liquid.
Transfer the grated potatoes to a mixing bowl, add eggs and salt, mix to combine. Use a fork or a spoon.
Add grated cheese to the potato mixture and mix gently. Do not overmix the batter.
Now add 2 tbsp of gluten-free flour, and mix again. The flour will help to bind the batter.
Heat 3-4 tbsp of olive oil in a large frying pan over medium-high heat. Once the oil is hot it is time to fry the fritters. You can put a little bit of batter into the oil to see if it is hot enough. The batter will sizzle, but not smoke. If your oil is smoking, discard it and start anew.
Using a tablespoon, quickly spoon the fritters batter into the frying pan, forming little circles. Approximately 5 cm each. Once you have filled the frying pan, lower the heat down to medium-low and let the fritters cook for 5 minutes. If your oil was a bit too hot and fritters starting to burn, you can flip them and lower the heat down. Make sure you cook them for 10 minutes in total.
Once one side is nice and golden, flip the fritters over with a spatula, just as you would flip pancakes and cook for another 5 minutes. Your fritters should be nice and golden on both sides. You can try one to make sure they are thoroughly cooked.
Put some kitchen paper towels on a large dinner plate and transfer the fritters from the frying pan onto the plate. The paper towels will absorb the excess oil.
Repeat steps 8 to 10 with the remaining batter.

12. Leave the fritters to cool down completely before assembling.

13. Top each mini fritter with 1/2 teaspoon of fresh cream cheese and top with a 1/2 slice of smoked salmon.

14. Sprinkle some finely chopped chives. Your mini fritters are ready to be served!

one ready to be eaten potato fritter topped with cream cheese , smoked salmon and chives

Can I make them in advance?

You can make the fritters ahead of time. Fry the fritters, let them cool down completely and store in an air-tight container for up to 2 days without assembling. On the day, heat your oven to 200’C (400’F) and bake fritters for 10 minutes. Take out, cool a little, and assembly to serve.

How to store the potato fritters?

As mentioned above you can store plain cooked fritters in an air-tight container in a fridge for a couple of days. You can also freeze them for up to 3 months. Make sure the fritters cool down completely before putting them in the container. Defrost them overnight in the fridge and reheat in the oven at 200’C (400’F) for 10-15 minutes, until they are heated through and are crisp.

Troubleshooting:

How do I make my fritters extra crispy?

The secret is to put the batter into the hot oil and then low the heat down to medium-low frying them for 5 to 7 minutes on each side. This way, you will make sure potatoes are cooked through without burning, and they will develop a nice crispy outside layer.

My fritters are soggy, what did I do wrong?

You didn’t squeeze the excess water from the potatoes.
Your oil wasn’t hot enough when you put the batter into the frying pan, the fritters absobed the oil.
You didn’t cook them long enough, potatoes are still raw.

7 mini potato fritters on a white plate, shot from above

Need more gluten-free fritters recipes? Try these:

Gluten-Free Sweet Potato and Haloumi Fritters with tzatziki dip

Zucchini And Halloumi Fritters

Printable Gluten-Free Potato Fritters Recipe

Potato Fritters With Smoked Salmon and Cream Cheese

Elena Elliott

These gluten-free mini potato fritters are topped with fresh cream cheese and smoked salmon. They are quick to prepare and are absolutely perfect for a Christmas menu 2021. Crispy outside, soft inside, they are so delicious and guaranteed to be gone in 5 minutes.

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Print Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Appetizer

Cuisine European

Ingredients

4-5 medium size potatoes peeled and coarsely grated
30 g hard cheese I used Tasty, grated
1 large or 2 small eggs
2 tbsp gluten-free flour mix
1/2 cup fresh cream cheese
300 g smoked salmon
Dill sprigs finely chopped
Extra virgin olive oil to shallow fry
1 tsp salt
Lemon wedges to serve

Instructions

Using a box grater, grate the potatoes and put them in a colander. Set aside.
Now using the same grater, grate the cheese, set it aside.
Using your hands, squeeze the grated potatoes to remove the excess liquid. Do not skip this step, this will make or break your recipe. Discard the liquid.
Transfer the grated potatoes to a mixing bowl, add eggs and salt, mix to combine. Use a fork or a spoon.
Add grated cheese to the potato mixture and mix gently.
Now add 2 tbsp of gluten-free flour, and mix again.
Heat the large frying pan over medium-high heat.
Using a tablespoon, spoon the fritters batter into the frying pan, forming little circles. Approximately 5 cm each. Once you have filled the frying pan, lower the heat down to medium-low and let the fritters cook for 5 minutes.
Flip them over with a spatula, just as you would flip pancakes and cook for another minute. Your fritters should be nice and golden on both sides. (You can try one to make sure they are thoroughly cooked.)
Put some kitchen paper towels on a large dinner plate and transfer the fritters from the frying pan onto the plate. The paper towels will absorb the excess oil.
Repeat steps 8 to 10 with the remaining batter.
Leave the fritters to cool down completely before assembling.
Top each mini fritter with 1/2 teaspoon of fresh cream cheese and top with a 1/2 slice of smoked salmon.
Sprinkle some finely chopped chives. Your mini fritters are ready to be served!