Place the grated potatoes in a clean kitchen towel or fine-mesh sieve. Squeeze firmly to remove as much liquid as possible. This step is essential for crisp fritters.

💡 Let the squeezed potatoes sit for a minute, then squeeze them again for the best texture.

Add the drained potatoes, onion, beaten eggs, flour, Parmesan, parsley, garlic powder, salt, and black pepper to a large bowl. Stir until evenly combined and the mixture holds together when pressed.

💡 If the mixture looks wet, add another 1 tablespoon of flour; avoid adding too much or the fritters may become dense.

Heat the olive oil in a large nonstick or cast-iron skillet over medium heat. The oil should shimmer but not smoke.

💡 Test the oil with a small drop of potato mixture; it should sizzle immediately.

Scoop about 3 tablespoons of the mixture for each fritter. Place it in the pan and flatten gently with the back of a spoon into a patty about 1 centimeter thick. Cook in batches without overcrowding the pan.

💡 Flattening the fritters helps the centers cook before the outsides become too dark.

Cook the fritters for 3 to 4 minutes on the first side, then carefully flip and cook for another 3 to 4 minutes, or until both sides are deeply golden and the potatoes are tender.

💡 Keep the heat at medium. High heat can brown the outside before the potato cooks through.

Transfer the cooked fritters to a plate lined with paper towels or a wire rack. Season lightly with additional salt if desired and serve hot with Greek yogurt or your preferred dipping sauce.

💡 A wire rack keeps the bottoms crispier than paper towels.