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

Tips and Advice:

• If the mixture is too wet, add a little more flour to help bind the patties together.
• Try to make the patties the same size for even cooking.
• Ensure the oil is hot enough before adding the patties to prevent them from becoming soggy.
• Alternatively, you can bake the fritters for a healthier option. Bake them at 400°F (200°C) for 15 to 20 minutes on each side until golden and crispy.
• Experiment with different additions like grated cheese, olives, or capers for added flavor.

Ideas for Serving:

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