Instructions
Grate potatoes and onion. Wrap tightly in a clean towel or cheesecloth and squeeze out as much moisture as possible (repeat for extra crispiness).
In a bowl, mix grated potatoes/onion with eggs, flour, salt, and pepper until sticky and well combined.
Heat 1/4 inch oil in a large skillet over medium heat. Drop heaping tablespoons of batter and flatten gently. Fry 3–4 minutes per side until deep golden and crisp. Drain on a rack or paper towels.
Make the dip: Stir together sour cream, dill, parsley, garlic, lemon juice, salt, and pepper. Chill 10 minutes. Garnish with smoked paprika if desired.
Serve fritters hot with the herbed dip.
Troubleshooting & Tips
Soggy fritters? Squeeze the potatoes twice and keep oil hot (a shred should sizzle on contact).
Batch frying: Keep cooked fritters on a rack in a 200°F (95°C) oven while finishing the rest.
Add-ins: Fold in a handful of shredded cheddar, grated zucchini (well-squeezed), or chopped chives.
Air fryer: Lightly oil patties and cook at 375°F (190°C) 10–12 minutes, flipping halfway.
Reheat: 350°F (175°C) oven for 8–10 minutes to restore crispness.
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