Ingredients
Equipment
Method
- Peel the potatoes, then grate them coarsely into a large mixing bowl. The mixture will look moist and slightly stringy, with some excess liquid forming at the bottom.
- Finely chop the onion and add it to the grated potatoes, mixing them evenly. The aroma of raw onion should be fresh and pungent.
- Squeeze out the excess moisture from the potato-onion mixture using your hands or a clean kitchen towel. The mixture should feel damp but not watery, and it will hold together when pressed.
- Add the beaten egg, flour, a pinch of salt, and smoked paprika (if using) to the mixture. Stir thoroughly until everything is well combined and the mixture feels cohesive but still slightly sticky.
- Heat about 1cm of neutral oil in a frying pan over medium-high heat until it shimmers and makes a crackling sound. To test if it's ready, drop a small spoonful of mixture into the oil; it should sizzle immediately.
- Using a large spoon or your hands, scoop about 2 tablespoons of the mixture and shape it into a round patty. Carefully place it into the hot oil, pressing gently to flatten and ensure contact with the pan.
- Fry the fritters for 3-4 minutes on each side, until they turn golden brown and crispy. They should make a gentle sizzling sound, and the aroma of toasted potato skin will fill the air.
- Use a slotted spatula to flip the fritters carefully, cooking until both sides are evenly golden. Adjust the heat if they brown too quickly or stay pale.
- Once golden and crispy, transfer the fritters to a paper towel-lined plate to drain excess oil. Let them rest for a minute to set the crust and stay crispy.
- Serve the fritters hot, ideally with a squeeze of lemon or a dollop of sour cream, enjoying their crunchy exterior and tender inside with every bite.
Notes
For extra crispiness, fry in small batches and keep the oil at steady temperature. Resting the fritters briefly after frying helps maintain their crunch.