Spain on a Fork > All Recipes > Tapas > Classic Spanish Potato Fritters | Addictively GOOD & Easy to Make
All Recipes, Tapas / November 17, 2023

Classic Spanish Potato Fritters | Addictively GOOD & Easy to Make

These Classic Spanish Potato Fritters, known as Patatas Huecas, are what humble and delicious food is all about. We´re talking basic pantry staples, easy to make and a ton of great flavors. Serve these fritters as a tapas appetizer or even as a side dish.

Classic Spanish Potato Fritters
To make this recipe I used Yukon gold potatoes. You can use any type of potatoes you like, though waxier potatoes will give you a creamier texture. Other varieties I would recommend are new potatoes, golden delight or even red potatoes.

Classic Spanish Potato Fritters
Once you have the batter done, you want a semi-thick texture. If you see your batter is too thick, add in more milk. If you see it´s too thin, add in more flour. Either way, this is a very forgiving batter. Meaning even if you don´t have it right on the money, your fritters will still look and taste great.

Classic Spanish Potato Fritters

TIPS & TRICKS to Make this Recipe: When frying the fritters, make sure to use a medium heat and nothing higher. Otherwise, they will brown too quickly on the outside and not fully cook in the inside. The ingredients below make about 40 fritters. If you want to make less, just cut the recipe in half.

Classic Spanish Potato Fritters

Key Ingredients & Cookware I used in this Recipe:
SPANISH PAPRIKA I USED (25% OFF Your Order if Your Purchase from this Link)

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Watch the Video Below on How to Make these Classic Spanish Potato Fritters

Classic Spanish Potato Fritters
5 from 4 votes

Classic Spanish Potato Fritters | Patatas Huecas

Course Appetizer, Side Dish
Cuisine Spanish
Prep Time 15 minutes
Cook Time 45 minutes
Servings 40 fritters
Calories 83 kcal
Author Albert Bevia @ Spain on a Fork



  • 2 lbs yukon gold potatoes 900 grams
  • 1 bay leaf
  • 2 eggs
  • 1/4 cup milk 60 ml
  • 1/4 cup all purpose flour 30 grams
  • 1 1/2 tsp baking powder 8 grams
  • 2 cloves garlic
  • 2 tbsp chopped parsley 8 grams
  • pinch sea salt


  • 1/2 cup low fat mayonnaise 120 grams
  • 2 cloves garlic
  • 1 tsp hot smoked Spanish paprika 2.50 grams
  • 1 tsp lemon juice 5 ml
  • 1 tbsp extra virgin olive oil 15 ml
  • pinch sea salt
  • dash black pepper


  • 1 cup virgin olive oil 240 ml
  • handful chopped parsley


  1. Cut the potatoes (peeled) into small 1/2 inch (1.25 cm) thick pieces, then add the potatoes into a stock pot, fill with water, just enough to cover the potatoes, add in the bay leaf, season generously with sea salt and heat it with a high heat

  2. After 15 to 20 minutes the potatoes should be cooked through, just pierce them with a toothpick to ensure they´re done, drain the potatoes into a colander and rinse under cold water, remove the bay leaf

  3. Add the potatoes into a large bowl, using a potato masher or large fork, mash the potatoes

  4. Crack the eggs into a separate bowl, whisk together, then add over the mashed potatoes and mix together until well mixed, then add in the milk, flour and baking powder, finely grate in 2 cloves of garlic, add in the chopped parsley and season generously with sea salt, mix together until you get a semi thick batter

  5. Heat a large fry pan with a medium heat and add in the 1 cup of virgin olive oil

  6. Once the oil is nice and hot start cooking the fritters, with the help of two spoons grab some of the batter, about the size of a golf ball and add into the pan, make sure each fritter is in a single layer and evenly spaced out, cook in batches to not over-crowd the pan, fry for 5 minutes per side or until golden fried all around, then transfer into a dish with paper towels

  7. Once all the fritters are done make the aioli, add the mayonnaise into a bowl, finely grate in the garlic, add in the hot smoked Spanish paprika, lemon juice and olive oil, season with sea salt & black pepper and whisk together

  8. Transfer the aioli over a serving plate, decorate the fritters around it and sprinkle with chopped fresh parsley, enjoy!

Recipe Notes

Get the Hot Smoked Spanish Paprika I used to make the Spicy Aioli (25% OFF Your Order if your Purchase from this Link)

Nutrition Facts
Classic Spanish Potato Fritters | Patatas Huecas
Amount Per Serving
Calories 83 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Trans Fat 0.002g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 9mg3%
Sodium 74mg3%
Potassium 106mg3%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 0.4g0%
Protein 1g2%
Vitamin A 58IU1%
Vitamin C 5mg6%
Calcium 16mg2%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. Laurelie Campeau

    5 stars
    Another great little recipe using ingredients that most of us have in our kitchens apart from fresh parsley (I buy it and then chop it up in the processor and freeze it for later). It was totally delicious!

    19 . Nov . 2023
    • Spain on a Fork

      So happy to hear that! Thanks for the comment 🙂 Much love

      20 . Nov . 2023
  2. Thomas Madden

    5 stars
    Thank and thanks for the value guide very nice touch viva Spain

    19 . Nov . 2023
    • Spain on a Fork

      Thanks for the comment! Much love 🙂

      20 . Nov . 2023
  3. Mary

    5 stars

    18 . Nov . 2023
    • Spain on a Fork

      Thank you! Much love 🙂

      18 . Nov . 2023
  4. Carmen J. Arroyo

    I sm.having problems copying.the revipe

    17 . Nov . 2023
    • Spain on a Fork

      Print button right below the image on the recipe card 🙂 Much love

      18 . Nov . 2023
  5. Mary W

    5 stars
    Can I prepare then freeze the cooked patties until later? I love fried potatoes with applesauce or with sour cream – these seem like a great way to get my version. Thanks!

    17 . Nov . 2023
    • Spain on a Fork

      Absolutely!!! Much love 🙂

      18 . Nov . 2023
  6. Ramya

    Cant wait to make this soon for me i never had classic spanish potato fritters before perfect for my after office snacks love your recipes as always brightens up my day everyday after work

    17 . Nov . 2023
    • Spain on a Fork

      Sounds great! Much love 🙂

      18 . Nov . 2023
  7. Kenny

    The last few recipes that you have sent include a video that is marked Private. Pretty sure this is not your intent, so please take a look at what the problem might be. Thanks

    17 . Nov . 2023
    • Spain on a Fork

      No problems on my end, sometimes it might take a frew minutes after being published 🙂 Much love

      18 . Nov . 2023

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