Ingredients
Scale
- 4 medium russet potatoes, peeled and grated
- 1 cup grated sharp cheddar cheese (or golden gouda for a creamier texture)
- 2 large eggs
- 1/4 cup finely chopped fresh parsley
- 2 tablespoons finely chopped fresh dill (optional but recommended)
- 3 cloves garlic, minced
- 1 small onion, finely diced
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika (adds a subtle warmth)
- Vegetable oil or olive oil, for frying
If you need substitutions, feel free to use mozzarella or Monterey Jack cheese for a milder flavor, and fresh thyme can replace dill if that’s what you have on hand. For a gluten-free version, swap the all-purpose flour with chickpea flour or a gluten-free blend—the texture shifts slightly but the taste remains delightful.
Instructions
- Start by grating your peeled potatoes using a box grater or food processor. As Mama Lou always said, “Patience with the potatoes brings the best frika.” Once grated, place them in a clean kitchen towel and squeeze out excess moisture. This step is crucial for a crispy texture.
- Transfer the dried grated potatoes to a large mixing bowl. Add the grated cheese, eggs, chopped parsley, dill, minced garlic, and diced onion. Mix gently but thoroughly.
- Sprinkle in the flour, salt, pepper, and smoked paprika. Mix everything together until well combined. The mixture should be sticky enough to hold together but not overly wet.
- Heat a generous layer of oil in a large non-stick skillet over medium heat. Mama Lou always insisted on moderate heat to achieve that perfect golden crust without burning.
- Using a large spoon or your hands, scoop out portions of the mixture and gently flatten them into patties about 1/2 inch thick. Place them carefully into the hot oil without overcrowding the pan.
- Cook each side for about 4-5 minutes or until deep golden brown and crispy. You’ll know they’re ready when the edges look set and the cheese begins to melt through the crust.
- Remove the frika from the pan and drain on paper towels to absorb excess oil. Serve warm and enjoy the comforting crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
