# What You'll Need:
→ Potatoes
01 - 1.5 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks
02 - 1 tsp salt (for boiling water)
→ Fritter Mix
03 - 2 large eggs
04 - ½ cup all-purpose flour
05 - 2 tbsp fresh parsley, finely chopped
06 - 2 tbsp fresh chives, finely chopped
07 - 1 tbsp fresh dill, finely chopped (optional)
08 - 1 tsp garlic powder
09 - ½ tsp black pepper
10 - ½ tsp salt
11 - 1 tsp lemon zest (optional)
→ For Frying
12 - ¼ cup neutral oil (canola or sunflower)
→ For Topping
13 - ½ cup sour cream
14 - 2 tbsp fresh chives, finely sliced
# Directions:
01 - Place potatoes in a large pot, cover with cold water, and add 1 tsp salt. Bring to a boil, then simmer until fork-tender, about 15 minutes. Drain well.
02 - Transfer hot potatoes to a large bowl. Smash roughly with a potato masher, leaving some texture.
03 - Allow potatoes to cool for 5 minutes. Add eggs, flour, parsley, chives, dill (if using), garlic powder, black pepper, salt, and lemon zest. Mix until just combined.
04 - Heat oil in a large nonstick skillet over medium heat.
05 - Scoop ¼ cup portions of the potato mixture and gently flatten into patties.
06 - Fry fritters in batches, 3–4 minutes per side, until golden and crisp. Transfer to a paper towel-lined plate.
07 - Serve warm, topped with a dollop of sour cream and a sprinkle of chives.
