1/4cupgreen onionswhite and light green parts, thinly sliced
1/4cupcanola oilfor frying
Instructions
Using a box grater or food processor with a grating plate, grate the potatoes. Transfer the grated potatoes to a bowl with cold water and soak for 10 minutes.
Drain and rinse the potatoes then transfer them to a kitchen towel or cheesecloth and squeeze out all of the excess moisture.
Heat the oil in a large skillet or cast iron pan over medium heat.
In a bowl, whisk together the flour, salt, garlic powder, and baking powder.
Add the milk, egg, and melted butter and mix until everything is well combined.
Mix in the grated potatoes and sliced green onions.
Scoop a scant 1/4 cup of fritter batter and pour it into the hot oil. Use a fork to spread the batter into a flat circle. Make 3 to 4 fritters at a time, avoiding overcrowding the pan.
Cook the fritters for 3 to 4 minutes on the first side or until they become golden brown and crispy. Flip and cook for another 3 to 4 minutes.
Transfer the fritters to a wire rack on a baking sheet or onto a paper towel-lined plate. Continue until all of the batter has been used. You should end up with 9 to 10 fritters.
Serve the fritters warm with sour cream, yogurt, or ranch.
Notes
Notes:
The oil will become more liquidy and shimmer when it's hot enough. You can drop in a small amount of batter to test if it's ready. It should immediately bubble around the edges.
Storage:
Store the leftover fritters in an airtight container in the fridge for up to 4 days. They can also be cooled and frozen for up to 3 months.
Reheating:
To reheat them on the stove, heat a tablespoon of oil in a pan over medium-low heat. Then, cook the fritters for 2 to 3 minutes per side or until they are warmed through.
You can also reheat them in the oven by preheating the oven to 350 degrees F and then baking the fritters on a baking sheet for 7 to 10 minutes or until they are warmed through.