crispy potato fritters

Ingredients
For the Potato Fritters
4 medium potatoes, approximately 1½ pounds
1 small onion, finely grated or minced
2 large eggs
¼ cup all-purpose flour
2 tablespoons cornstarch
2 cloves garlic, minced
2 tablespoons fresh parsley, finely chopped
2 tablespoons chopped green onions
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon salt, or to taste
¼ teaspoon freshly ground black pepper
¼ teaspoon dried oregano, optional
½ cup shredded cheddar cheese, optional
Vegetable oil, for frying
For the Creamy Garlic Yogurt Dip
½ cup plain Greek yogurt
1 tablespoon mayonnaise, optional
1 small garlic clove, finely grated
1 teaspoon lemon juice
1 tablespoon chopped fresh parsley or dill
Salt and black pepper, to taste
Optional Garnishes
Fresh parsley
Chopped green onions
A sprinkle of paprika
Lemon wedges
Extra shredded cheese

Instructions

Step 1: Prepare the Potatoes
Wash and peel the potatoes. Using a box grater, grate them into a large mixing bowl. Medium-sized potato shreds work especially well because they cook evenly while developing crispy edges.
Place the grated potatoes in a clean kitchen towel or several layers of cheesecloth. Gather the corners and squeeze firmly over the sink to remove as much liquid as possible.
This is one of the most important steps in the recipe. Potatoes naturally contain a significant amount of moisture, and excess water can make fritters soft rather than crispy. Removing the liquid helps the potato mixture brown beautifully in the skillet.
After squeezing, transfer the grated potatoes to a clean, dry bowl.

Step 2: Prepare the Onion and Garlic
Finely grate or mince the onion. If the onion releases a lot of liquid, gently squeeze out the excess moisture before adding it to the potatoes.
Add the minced garlic, chopped parsley, and green onions. These ingredients provide freshness and savory flavor without overpowering the natural taste of the potatoes.
For a milder onion flavor, use half an onion instead of a whole one. You can also replace the onion with additional green onions if you prefer a lighter taste.

Step 3: Make the Fritter Mixture
Add the eggs to the bowl and mix thoroughly with the grated potatoes. Sprinkle in the flour, cornstarch, paprika, garlic powder, salt, black pepper, and oregano.
Stir until everything is evenly combined. The mixture should hold together when pressed with a spoon. It should not be watery or excessively loose.
The flour helps bind the ingredients, while the cornstarch contributes to a crispier exterior. If you are using cheddar cheese, fold it into the mixture at this stage.
If the mixture appears too wet, add another tablespoon of flour. If it seems too dry to hold together, beat an additional egg in a separate bowl and add a small amount as needed.
Avoid adding too much flour because it can make the fritters heavy instead of light and tender.

Step 4: Heat the Oil
Place a large nonstick or heavy-bottomed skillet over medium heat. Add enough vegetable oil to cover the bottom with a thin layer, approximately ⅛ inch deep.
Allow the oil to heat for a few minutes before adding the fritters. To test it, drop a tiny amount of potato mixture into the pan. If it sizzles immediately, the oil is ready.