How can one get perfectly crispy potato fritters?

Picking the proper potatoes should come first. The highest starch content of russet or Yukon gold potatoes helps to achieve crispiness, so they function best.
Utilising a food processor or box grater, peel and shred the potatoes. The grated potatoes should then be squeezed dry of any extra moisture using a fresh kitchen towel. Crispy fritters depend heavily on this stage.
Spoon the pressed potatoes into a bowl and, for extra flavor, season with salt, pepper, and any other herbs or spices you want, such as chopped parsley or garlic powder.
To help hold the fritters together, add a binding agent like beaten eggs or a flour and water mixture.
In a pan set over medium-high heat, warm the oil. For crispness, make sure the oil is heated enough before adding the fritter mixture.
Forming little patties, spoon the potato mixture into the hot oil and use a spatula to somewhat flatten them. Cook, turning once, for three to four minutes on each side, or until golden brown and crispy.
After they’re done, move the fritters to a platter lined with paper towels to drain off extra oil.
Serve the crisp potato fritters hot with your preferred dipping sauce or as a delectable snack or side dish with a crisp salad. Pls enjoy!