Luxembourgish Gromperekichelcher with Herb Yogurt

Ingredients

• 1 lb potatoes, grated
• 1/2 cup Greek yogurt
• 2 scallions, sliced
• 3 tbsp neutral oil or unsalted butter, for frying
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp chopped fresh parsley
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Pile the grated potato into a clean kitchen towel, gather it up, and wring it out over a bowl until barely any liquid runs out. This single step decides whether the fritters are crisp or soggy.
2. Let the drained liquid settle for 2 minutes, pour off the water on top, and scrape the white starch from the bottom of the bowl back into the potato as a binder.
3. Mix in the chopped onion, garlic, half the parsley, 1/2 teaspoon salt, and plenty of black pepper. Work fast from here, as grated potato darkens as it sits.
4. Stir the yogurt with the scallions, the remaining parsley, a squeeze of lemon, salt, and pepper, and keep it cold.
5. Heat a generous film of oil in a wide skillet over medium-high heat until it shimmers; a shred of potato should sizzle vigorously on contact. A cool pan makes the fritters absorb fat.
6. Drop in heaped tablespoons of the mixture and flatten each into a thin round with the back of a spoon, leaving space between them so they fry rather than steam.
7. Cook for 3 to 4 minutes per side without moving them, until deep golden and crisp at the edges and cooked through in the middle.
8. Drain on a rack rather than paper, salt them while hot, and serve immediately with the herb yogurt, fresh herbs, and lemon wedges.

Allergen note: Contains dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.