Savory Potato Noodle Fritters with Herbed Yogurt Dip

1.Prepare the potato noodles: Place the dried potato noodles in a bowl and cover them with very hot (but not boiling) water. Let them soak for 10-15 minutes until pliable and tender. Drain thoroughly and roughly chop them into 1-inch pieces.

2.Prepare the potatoes: Using a box grater or food processor, shred the peeled potatoes. Place the shredded potato in a clean kitchen towel or several layers of cheesecloth and squeeze out as much excess moisture as possible. This step is crucial for crispy fritters.

3.Make the dip: In a small bowl, combine the Greek yogurt, chopped dill, chives, lemon juice, minced garlic, salt, and pepper. Stir well until fully incorporated. Taste and adjust seasoning if necessary. Cover and refrigerate until ready to serve.

4.Mix the fritter batter: In a large bowl, combine the squeezed shredded potatoes, chopped potato noodles, flour, beaten eggs, scallions, smoked paprika, garlic powder, salt, and pepper. Mix gently until just combined. Do not overmix.

5.Heat the oil: Pour about 1/2 inch of vegetable oil into a large, heavy-bottomed skillet (cast iron works best) and heat over medium-high heat until the oil shimmers, reaching about 350°F (175°C).

6.Fry the fritters: Working in batches, carefully drop heaping tablespoons of the mixture into the hot oil, gently flattening them slightly with the back of the spoon to form small patties (about 2-3 inches wide). Do not overcrowd the pan.

7.Cook until golden brown and crisp on the bottom, about 3 to 4 minutes. Carefully flip the fritters and cook the other side for another 3 to 4 minutes until deep golden brown and cooked through.

8.Remove the fritters from the oil using a slotted spoon and transfer them to a wire rack lined with paper towels to drain excess oil. Sprinkle lightly with a touch of extra salt immediately after removing them from the heat.

9.Serve the hot potato noodle fritters immediately alongside the chilled herbed yogurt dip.