These crispy potato fritters are a delightful twist on traditional potato pancakes, offering a flavorful and satisfying dish perfect for any meal.
Grate the potatoes and place them in a colander. Rinse under cold water to remove excess starch and drain thoroughly.
Squeezing out the moisture from the potatoes ensures a crispier fritter.
Grate the onion and press it in the colander to remove excess moisture.
Removing moisture from the onion prevents the mixture from becoming too wet.
Combine the grated potatoes and onion in a large mixing bowl.
Mixing the vegetables thoroughly ensures even distribution of flavors.
Beat the eggs and add them to the vegetable mixture. Stir in the flour, baking powder, salt, and pepper until well combined.
Mix just until combined to avoid overworking the batter.
Heat a thin layer of oil in a skillet over medium heat. Drop spoonfuls of the batter into the skillet and flatten slightly with the back of the spoon.
Cook in batches to avoid overcrowding the skillet, which can lower the oil temperature.
Cook until golden brown on both sides, then transfer to a plate lined with paper towels to drain excess oil.
Keep the cooked fritters warm in a low oven while finishing the rest.
Serve the fritters warm with your favorite dipping sauce or toppings.
Garnish with fresh herbs like parsley or chives for added flavor and presentation.
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