POTATO FRITTERS

Step 3: Heat the Oil
Heat a large skillet over medium heat and add enough oil to cover the bottom of the pan—about 2-3 tablespoons. You want enough oil to help fry the fritters until they’re golden and crispy.

Step 4: Fry the Potato Fritters
Once the oil is hot, take a spoonful of the potato mixture and carefully drop it into the pan. Flatten each scoop slightly with the back of the spoon to form a small, round fritter. Be sure not to overcrowd the pan—fry in batches if necessary.

Cook each fritter for 3-4 minutes per side, or until golden brown and crispy. Flip gently using a spatula to avoid breaking them apart. You want each fritter to have a crunchy, golden exterior and a soft, tender interior.

Step 5: Drain and Serve
Once the fritters are cooked, remove them from the pan and place them on a paper towel-lined plate to drain any excess oil. Serve immediately, garnished with a sprinkle of fresh parsley or chives, if desired.

Tips for Perfect Potato Fritters
Use Starchy Potatoes: Russet potatoes are ideal for fritters because they have a high starch content, which helps bind the fritters together and makes them crispy.
Squeeze Out the Moisture: Don’t skip the step of squeezing out the excess moisture from the grated potatoes. This is key to getting that crispy, golden texture.
Customize the Flavor: Add cheese, herbs, or even finely chopped vegetables like zucchini or carrots to the potato mixture to give your fritters a personal twist.
Serve with Dips: Potato fritters are great on their own, but they’re even better with a tasty dip! Try pairing them with sour cream, yogurt-based dips, guacamole, or a tangy salsa for extra flavor.
Make-Ahead Option: You can make the fritters ahead of time and store them in an airtight container in the fridge for up to 2 days. Reheat them in the oven or a skillet to bring back their crispiness.
Creative Variations on Potato Fritters
While the basic potato fritter is always delicious, you can easily tweak the recipe to suit your tastes. Here are some fun variations to try:

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