How to make it

  • Spread potatoes and onion on clean dish towel then roll up.
  • Twist towel to extract excess moisture from vegetables.
  • Whisk eggs, flour, 1/2 teaspoon salt and 1/4 teaspoon pepper until smooth.
  • Heat 1/4 cup oil over medium high heat then add vegetables to batter and mix.
  • Spoon mixture into skillet allowing heaping tablespoon for each fritter.
  • Flatten slightly with back of spoon then fry six fritters at a time for 4 minutes.
  • Turn and cook 4 minutes longer then drain on paper towels and keep warm.

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