Instructions:
- Peel and grate the potatoes into a large bowl. Rinse well with water to remove excess starch.
- Squeeze out any extra water from the potatoes to ensure they are as dry as possible.
- In the same bowl, combine the shredded potatoes with the minced garlic, chopped herbs, and chili flakes.
- Slowly add the flour to the mixture, stirring well to ensure it is evenly combined. Season with salt to taste.
- Heat a generous amount of vegetable oil in a pan over medium-low heat.
- Form the potato mixture into patties and carefully place them in the hot oil.
- Fry each patty for 3 to 4 minutes on each side, or until they are golden brown and crispy.
- Remove the fritters from the oil and drain them on paper towels to remove excess oil.
- Serve the potato pancakes hot with sour cream or your favorite dipping sauce.
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