Potato Fritters

INGREDIENTS:

4 medium Yukon gold potatoes
1 egg
3 tablespoons all-purpose flour
2 green onions, finely chopped
2 sprigs fresh dill, finely chopped
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon black pepper
1 tablespoon olive oil for frying
3 tablespoons sour cream, for serving

DIRECTIONS:

Peel and wash potatoes. Grate them using a box grater larger side or a food processor.
Place grated potatoes in a bowl, fill with cold water, and soak for 10-15 minutes. Drain well using a fine mesh strainer.
Transfer potatoes onto a clean tea towel or cheesecloth and squeeze out any remaining liquid.
In a large bowl, combine shredded potatoes, egg, flour, chopped onions, dill, salt, garlic powder, paprika, and black pepper. Mix well with a fork.
Heat oil in a frying pan. Scoop out the potato mix with a spoon and pour onto the hot frying pan. Flatten the fritter with a spoon to make it thin.
Fry on medium heat for 4 minutes, flip the fritters, and fry for another 4 minutes. Cover the pan with a lid and cook for 1 minute on low heat to ensure the potatoes are cooked through.
Remove the fritters from the pan and serve warm with sour cream or your favorite dip.