½ teaspoon paprika (optional, for color and flavor)
Oil, for frying (vegetable or sunflower oil)
For the Dip:
1 cup sour cream or Greek yogurt
1 tablespoon mayonnaise (optional, for richness)
1 clove garlic, minced
1 tablespoon fresh dill or parsley, finely chopped
½ teaspoon lemon juice or vinegar
Salt and black pepper, to taste
Crushed red chili flakes or paprika for garnish
Instructions
🥔 Make the Potato Fritters
Prepare Potatoes & Onion: Peel and grate the potatoes and onion using a coarse grater. Place them in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
Mix the Batter: In a large bowl, combine grated potatoes, onion, eggs, flour, salt, pepper, and paprika. Mix well until evenly coated.
Heat the Oil: Heat about ¼ inch of oil in a large skillet over medium heat until shimmering.
Form & Fry: Drop spoonfuls of the potato mixture into the hot oil and flatten slightly with the back of a spoon. Fry for 3–4 minutes per side, until golden brown and crispy.
Drain: Transfer to a plate lined with paper towels to remove excess oil.
🍶 Make the Garlic Herb Dip
In a small bowl, mix together sour cream, mayonnaise, garlic, herbs, lemon juice, salt, and pepper.
Garnish with crushed red chili flakes or paprika for color.
Chill for 10–15 minutes before serving.
To Serve
Arrange the fritters around the dip, just like in the photo.
Serve warm — crisp on the outside, tender inside, and absolutely addictive!
Tips & Variations
Add a little shredded cheese to the batter for cheesy fritters.
Replace potatoes with zucchini or sweet potato for variety.
Bake instead of frying for a lighter version (at 425°F / 220°C for 25–30 minutes, flipping halfway).
