Ingredients
Equipment
Mixing bowl
Cast Iron
Cooking Instructions
- Coarsely grate the potatoes and onion using a box grater or food processor.
- Transfer the mixture to a clean kitchen towel and squeeze firmly to remove as much excess moisture as possible.
- Place the potatoes and onion in a large bowl.
- Add the eggs, flour, garlic, parsley, paprika, salt, and black pepper. Mix until well combined.
- Heat 2 tablespoons of vegetable oil in a cast iron skillet over medium-high heat.
- Scoop about 1/4 cup of the potato mixture into the skillet for each fritter and gently flatten with a spatula.
- Cook for 3-4 minutes until the bottoms are deeply golden and crisp.
- Carefully flip and cook for another 3-4 minutes until crisp on the second side and tender in the center. Add additional oil between batches as needed.
- Transfer the cooked fritters to a wire rack or paper towel-lined plate and season lightly with salt while hot.
- Garnish with fresh parsley and serve immediately with sour cream or Greek yogurt if desired.
Nutrition
Notes
Squeeze the grated potatoes very well before mixing. Removing excess moisture is the key to crispy fritters.
Russet potatoes work especially well because their higher starch content helps create crisp edges.
Make sure the cast iron skillet and oil are hot before adding the potato mixture.
Avoid overcrowding the skillet, which lowers the temperature and can make the fritters soggy.
Keep finished fritters warm in a 200°F oven while cooking the remaining batches.
Russet potatoes work especially well because their higher starch content helps create crisp edges.
Make sure the cast iron skillet and oil are hot before adding the potato mixture.
Avoid overcrowding the skillet, which lowers the temperature and can make the fritters soggy.
Keep finished fritters warm in a 200°F oven while cooking the remaining batches.