STEP BY STEP INSTRUCTIONS
Note: Full list of ingredients, their amounts, and instructions can be found in the recipe card below.
Step 1:
Grate the potatoes using a box grater or food processor with a grating plate.
Note: I leave the skin on the potatoes. They’re grated so finely you’ll never notice it and I say why do all the extra work just for less nutrition?! However, you can peel the potatoes if you’d like.
Step 2:
Place the grated potatoes in a bowl with cold water and soak for 10 minutes.
Step 3:
Drain and rinse the potatoes (I use a fine mesh strainer for this).
Then, transfer them to a kitchen towel or cheesecloth. Squeeze out all of the excess moisture.
Step 4:
Heat oil over medium heat in a large skillet or cast iron pan.
Step 5:
In a bowl, whisk together the four, baking powder, garlic powder, and salt.
Step 6:
Mix in the milk, egg, and melted butter.
Step 7:
Mix in the drained potatoes and sliced green onions.
Step 8:
Scoop a scant ¼ cup of fritter batter and pour it into the hot oil. Using a fork, spread out the fritter to create a flat round shape. Make 3 to 4 fritters at a time, avoiding overcrowding the pan.
Cook for 3 to 4 minutes on each side then transfer them to a wire rack on a baking sheet or a paper towel-lined plate. Continue until all of the batter is gone. It should make 9 to 10 fritters.
Step 9:
Serve warm with cool sour cream, yogurt, or ranch. I also like to sprinkle them with extra green onion slices.
