The photo appears to show golden shredded-potato fritters/pancakes served with a cool, creamy herb-and-paprika dip. The fritters are crisp outside and tender inside.
Ingredients
For the potato fritters
1 kg (2.2 lb) potatoes, preferably starchy
1 medium onion
2 large eggs
4 tbsp all-purpose flour
1 tsp salt
½ tsp black pepper
½ tsp paprika
½ tsp garlic powder
2 tbsp chopped fresh parsley or dill
½ tsp baking powder — optional, for a slightly lighter texture
½ cup (120 ml) vegetable oil, approximately, for frying
For the creamy dip
1 cup sour cream or thick Greek yogurt
1 small garlic clove, finely grated
1 tbsp chopped fresh dill
1 tbsp chopped parsley
½ tsp paprika
¼ tsp black pepper
¼ tsp salt
1–2 tsp lemon juice
1–2 tbsp water or milk, if needed to thin
Method
1. Prepare the potatoes
Peel and grate the potatoes using the large holes of a box grater. Grate the onion as well.
Put the mixture into a clean kitchen towel and squeeze extremely well. This is one of the most important steps: excess moisture prevents the fritters from becoming crisp.
2. Make the batter
Place the squeezed potato and onion in a large bowl.
Add:
eggs
flour
salt
pepper
paprika
garlic powder
herbs
baking powder
Mix until everything is evenly combined.
The mixture should hold together when pressed. If it is extremely wet, add another tablespoon of flour.
3. Heat the oil
Heat about 3–4 mm (⅛ inch) of oil in a large frying pan over medium to medium-high heat.
Test with a tiny amount of batter. It should immediately sizzle but shouldn’t burn.
4. Fry
Take roughly 2 tablespoons of the mixture for each fritter.
Place it in the pan and flatten it to about ½–1 cm thick.
Don’t overcrowd the pan.
Fry for approximately 3–4 minutes on the first side, until deeply golden brown.
Flip carefully and cook another 2–3 minutes until crisp and cooked through.
Transfer to a plate lined with paper towels.
Continue with the remaining mixture, adding more oil as necessary.
5. Make the dip
Mix sour cream/yogurt, garlic, dill, parsley, paprika, salt, pepper and lemon juice.
Taste and adjust the salt and lemon.
For the appearance in the photograph, spoon the dip into a small bowl and sprinkle the top with paprika, chopped herbs and a little black pepper.
Tips for very crispy fritters
Squeeze the potatoes very thoroughly. This makes the biggest difference.
Don’t make the fritters too thick.
Use freshly heated oil for each batch.
Avoid putting too many fritters into the pan at once because the temperature will drop.
Keep finished fritters in a 100–120°C (210–250°F) oven on a rack if you’re cooking a large batch.
For extra crispiness, you can replace 1 tbsp of the flour with cornstarch.
Serving
Serve immediately with the creamy dip. They also work well with:
fried or poached eggs
green salad
pickles
roasted vegetables
smoked salmon
grilled chicken
extra fresh dill and parsley
Nutrition information
Approximate values depend heavily on the amount of oil absorbed and the size of the fritters.
For 1 fritter, assuming 16 fritters from the recipe:
Nutrient Approx. amount
Calories 110–140 kcal
Carbohydrates 14–17 g
Protein 2–3 g
Fat 5–7 g
Fiber 1–2 g
Sodium 180–250 mg
Dip: approximately 50–70 kcal per 2 tablespoons when made with regular sour cream.
These are estimates rather than laboratory nutrition values; the oil absorbed during frying can change the calorie and fat content substantially.
Recipe Q&A
Can I make these without eggs?
Yes. Use about 2 tablespoons of flour plus 1 tablespoon cornstarch per egg, although the texture will be somewhat different.
Why are my fritters falling apart?
Usually the potato mixture contains too much water, or there isn’t enough binder. Squeeze the grated potatoes harder and add another tablespoon of flour if necessary.
Why aren’t they crispy?
The potatoes may be too wet, the oil may not be hot enough, or the pan may be overcrowded.
Can I use leftover mashed potatoes?
Yes, but that’s a somewhat different recipe. For mashed potatoes, use roughly 2 cups mashed potato + 1 egg + 3–4 tbsp flour and seasonings, then form and fry.
Can I bake them?
Yes. Put flattened fritters on a generously oiled baking sheet and bake at 220°C/425°F, flipping halfway, until golden and crisp. They generally won’t be quite as crispy as the fried version.
Can I make them ahead?
Yes. Cook them, cool completely, refrigerate, then reheat in a 200°C/400°F oven or air fryer until hot and crisp.
Can I freeze them?
Yes. Freeze the cooked, cooled fritters in a single layer, then transfer to a freezer container. Reheat directly from frozen in an oven or air fryer.
What is the white sauce in the photograph?
It appears to be a sour-cream-based herb dip, probably flavored with dill/parsley, garlic and paprika. The exact ingredients cannot be determined from the photograph alone.
For food-safety purposes, keep the finished fritters and dip refrigerated rather than leaving them at room temperature for extended periods.