These crispy potato fritters are a delightful twist on the classic potato pancake, featuring a flavorful herb dip for an extra touch.
Grate the potatoes and onion into a mixing bowl using the large holes of a box grater.
Grating the potatoes and onion together helps to combine their flavors.
Squeeze out the excess liquid from the grated mixture and return it to the bowl.
Use a clean kitchen towel to squeeze out as much liquid as possible for crispier fritters.
Add the egg, parsley, flour, thyme, salt, pepper, and lemon juice to the bowl and mix well.
Mix until the ingredients are evenly distributed but do not overmix.
Heat the oil in a heavy skillet over medium heat.
Ensure the oil is hot before adding the fritters to prevent sticking.
Scoop portions of the potato mixture into the skillet, flattening them into patties.
Do not overcrowd the skillet; cook in batches if necessary.
Cook each side for about 5 minutes until golden and crispy.
Flip gently to avoid breaking the fritters.
Mix yogurt, dill, and garlic powder in a small bowl to prepare the dip.
Chill the dip for a few minutes before serving for enhanced flavor.
Serve the fritters hot with the herb dip on the side.
Garnish with extra parsley for a fresh touch.
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