Using a box grater or food processor, grate potatoes and onion.
Place grated potatoes in a clean kitchen towel and squeeze out excess moisture — this is key for crispiness!
Prepare the batter:
In a large bowl, combine grated potatoes and onion with eggs, flour, salt, and pepper. Mix until well combined.
Fry the fritters:
Heat a generous layer of vegetable oil in a large skillet over medium-high heat.
Spoon about 1/4 cup of potato mixture per fritter into the hot oil, flattening slightly with a spatula.
Fry 3–4 minutes per side until golden brown and crispy. Don’t overcrowd the pan.
Drain:
Transfer fritters to a paper towel-lined plate to remove excess oil.
Serve:
Serve hot with applesauce for a traditional sweet touch or sour cream for savory. Garnish with fresh herbs if desired.
💡 Tips for Extra Crispy Fritters:
Squeezing out all the liquid from potatoes is essential for crunch.
Fry in batches; too many at once lowers the oil temperature and makes them soggy.
For a richer flavor, mix a little butter into the oil or drizzle melted butter on top before serving.
If you like, I can also share a version with garlic and Parmesan that makes these fritters extra flavorful and restaurant-worthy — still crispy, but with a savory punch. Do you want me to share that version?
