With a light, crisp exterior, tender, soft interior, these potato fritters come together quickly and are shallow fried on a pan (instead of deep fried), which makes for a nice breakfast or snack at any time of the day.
Peel the potatoes and onion, then coarsely grate them using a large hole of the box grater or food processor fitted with a grating disk.
Place the potato mixture into a clean kitchen towel or cheesecloth and squeeze as much liquid as you can out of the mixture.
Transfer the potatoes and onion to a large mixing bowl and add the salt, pepper, garlic powder, all-purpose flour, cornflour, baking powder, and sweet paprika.
In a small mixing bowl, lightly beat the egg and pour over the potatoes. Then stir to mix everything well.
Heat some oil in a non-stick frypan or cast-iron skillet. Once the oil is hot enough, reduce the flame to medium and add a spoonful of potato mixture, gently press to flatten, and shallow fry for about 3-4 minutes on each side or until crisp and golden brown from both sides. Cook 3-4 fritters at a time depending on the size of the pan. Do not overcrowd the pan.
Place the fritters on a paper towel, to absorb the excess oil and serve immediately.
Coarsely grate the potatoes and onion. If using the box grater, use the largest hole.
To get the crispy texture You will need to squeeze out all the excess water from the grated potatoes and onion before mixing with other ingredients.
The key to a perfect fritter is the right amount of flour and egg. You just need to add enough to bind the ingredients together.
Make sure the oil is hot enough before adding the potato mixture into the oil.