Ingredients
For the Potato Fritters:
1 small onion, finely chopped or grated
4 large potatoes, peeled and grated
2 eggs, lightly beaten
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder (optional)
Vegetable oil for frying
For the Herbed Creamy Dip:
2 tablespoons fresh dill, finely chopped
1 clove garlic, minced
1 cup sour cream or Greek yogurt
1/2 teaspoon paprika (for garnish)
Salt and pepper to taste
A squeeze of lemon juice
Instructions
Prepare the Fritters:
After grating the potatoes, place them in a clean kitchen towel and squeeze out as much moisture as possible.
In a large bowl, combine the grated potatoes, chopped onion, beaten eggs, flour, salt, pepper, and garlic powder (if using). Mix until well combined.
Frying the Fritters:
Heat a generous amount of vegetable oil in a large skillet over medium heat.
Drop spoonfuls of the potato mixture into the hot oil, flattening each spoonful slightly to form a fritter. Fry for 3-4 minutes on each side, or until golden brown and crispy.
Transfer the cooked fritters to a paper towel-lined plate to drain excess oil.
Make the Herbed Creamy Dip:
In a small bowl, combine sour cream or yogurt with fresh dill, minced garlic, salt, pepper, and a squeeze of lemon juice. Stir until smooth and creamy.
Garnish the dip with a sprinkle of paprika for color.
Serve:
Arrange the crispy potato fritters on a serving platter around the bowl of herbed dip. Serve immediately while the fritters are still warm and crunchy.
Enjoy.