5 – Using a large utensil or an ice cream scoop, place spoonfuls of the potato mixture into the heated oil and delicately flatten them to create round fritters. Fry the fritters in sections, ensuring that the pan is not overcrowded.
6 – Fry the potato fritters for approximately 3 to 4 minutes per side, or until golden and crusty. Remove the fritters from the oil with a slotted spatula and position them on a paper towel-lined plate to absorb excess oil.
7 – The potato fritters should be served while they are still heated and crisp. Optionally, you may provide sour cream or Greek yogurt for marinating, as well as lemon segments for a piquant flavor boost.
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My hubby is not a beet lover, but he couldn’t resist this dish!
Slow-Cooked Mongolian Beef with Steamed Rice and Stir-Fry Vegetables
My aunt gave me this recipe, and I thought I had lost it. I’m happy I found something alike. This one is even more excellent!
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Creamy Brussels Sprout Stew with Meatballs: An Explosion of Sweet and Fragrant Flavors
