Crispy Potato and Herb Fritters

1.Place the leftover potatoes in a large mixing bowl and mash them until mostly smooth, leaving a few small chunks for texture.

2.Add the minced garlic, parsley, chives, salt, black pepper, and Parmesan cheese to the bowl, mixing well to distribute the herbs.

3.Stir in the beaten egg and then gradually fold in the flour until a thick, cohesive dough forms that can be shaped.

4.Heat the vegetable oil in a large non-stick skillet over medium heat until shimmering.

5.Scoop about 2 tablespoons of the potato mixture for each fritter, roll into a ball, and flatten into a 1-centimeter thick patty.

6.Carefully place the patties in the hot skillet, working in batches to avoid overcrowding, and fry for 3-4 minutes per side until golden-brown and crispy.

7.Transfer the finished fritters to a plate lined with paper towels to drain any excess oil.

8.Serve hot with a side of sour cream or Greek yogurt for dipping.