Start by peeling the potatoes and grating them finely into a large mixing bowl. Use your hands or a slotted spoon to squeeze out as much excess moisture as possible—this helps them crisp up better.
Finely chop the yellow onion and stir it into the grated potatoes. Add the chopped herbs, which will brighten the fritters and add a fresh flavor.
In a small bowl, beat the eggs with a pinch of salt and the smoked paprika, then pour this mixture over the potato and herb mixture. Stir everything together until well combined; the batter should be moist but hold together.
Sprinkle the flour over the mixture and fold it in thoroughly. This helps bind everything together and gives the fritters their structure.
Heat a generous amount of oil in a non-stick skillet over medium-high heat until shimmering and hot—this should sound like gentle sizzling when you add a test fritter.
Using a tablespoon, scoop out portions of the batter and gently form them into small rounds. Carefully place each fritter into the hot oil, pressing down slightly to flatten them for even cooking.
Cook the fritters for about 3-4 minutes on each side, until they turn a deep golden brown and crispy. Use a spatula to flip them gently—listen for a satisfying sizzle and watch for crispy edges.
Once crispy and golden, transfer the fritters to paper towels to drain excess oil. Let them sit for a minute or two—they'll become even crispier as they rest.
Serve the hot fritters immediately, garnished with extra herbs or a squeeze of lemon if you like. The edges should be irresistibly crispy, with a tender, herbaceous inside.
