Savory Potato and Egg Fritters with a Crunchy Coating

1.Boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain and let them cool slightly.

2.In a large mixing bowl, mash the boiled potatoes until smooth. Allow to cool completely.

3.Add the eggs to the mashed potatoes and mix until well combined.

4.In a separate bowl, combine the flour, semolina, garlic powder, onion powder, paprika, salt, and pepper.

5.Gradually add the dry mixture to the potato and egg mixture, stirring until a thick batter forms. If the mixture is too wet, add a little more flour.

6.Heat oil in a frying pan over medium heat. You want enough oil to cover the bottom of the pan.

7.Using a spoon or your hands, form small patties from the fritter mixture, about 2-3 inches in diameter.

8.Carefully place the patties in the hot oil, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side, or until golden brown and crispy.

9.Once cooked, remove the fritters from the oil and place them on a paper towel-lined plate to drain excess oil.

10.Serve warm as a snack or appetizer, garnished with your favorite dipping sauce.