# Components:
→ Potatoes
01 - 1.5 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks
02 - 1 teaspoon salt for boiling water
→ Fritter Mix
03 - 2 large eggs
04 - ½ cup all-purpose flour
05 - 2 tablespoons fresh parsley, finely chopped
06 - 2 tablespoons fresh chives, finely chopped
07 - 1 tablespoon fresh dill, finely chopped
08 - 1 teaspoon garlic powder
09 - ½ teaspoon black pepper
10 - ½ teaspoon salt
11 - 1 teaspoon lemon zest
→ For Frying
12 - ¼ cup neutral oil such as canola or sunflower
→ For Topping
13 - ½ cup sour cream
14 - 2 tablespoons fresh chives, finely sliced
# Directions:
01 - Place potatoes in a large pot and cover with cold water. Add 1 teaspoon salt and bring to a boil. Simmer until fork-tender, approximately 15 minutes. Drain thoroughly.
02 - Transfer hot potatoes to a large bowl and smash roughly with a potato masher, leaving some texture intact.
03 - Cool potatoes for 5 minutes. Add eggs, flour, parsley, chives, dill, garlic powder, black pepper, salt, and lemon zest. Mix until just combined without overmixing.
04 - Heat oil in a large nonstick skillet over medium heat until shimmering.
05 - Scoop ¼ cup portions of the potato mixture and gently flatten into patties approximately ½ inch thick.
06 - Fry fritters in batches without crowding the pan, 3 to 4 minutes per side, until golden brown and crisp. Transfer to a paper towel-lined plate immediately.
07 - Arrange warm fritters on a serving platter. Top each with a dollop of sour cream and a sprinkle of fresh chives.
