These breakfast fritters are made by grating raw potatoes, squeezing out their liquid, then mixing them with egg, flour, dill, and white cheese before frying spoonfuls in a skillet. Unlike patties made with cooked potatoes, raw shredded potatoes fry into crisp strands with crunchy edges. The starch that settles at the bottom of the squeezed-out liquid is returned to the mixture to help the fritters hold together.
Peel the potatoes and grate them using the large holes of a box grater. Grate the onion the same way and add it to the potatoes.
Place the grated mixture in a clean kitchen towel and squeeze it as firmly as you can over a bowl. Let the liquid in the bowl stand for a few minutes. Slowly pour off the water on top and reserve the white starch settled at the bottom.
Add the reserved starch, eggs, flour, chopped dill, crumbled white cheese, salt, and black pepper to the squeezed potatoes. Mix with a fork. The mixture should hold its shape on a spoon; if it does not, add 1 more tablespoon (15 ml) of flour.
Heat the oil in a wide skillet over medium heat. Scoop up a tablespoon of the mixture and drop it into the pan, and press it down with the back of the spoon until 1 cm thick. Fry for 3–4 minutes per side, until golden and crisp at the edges. Cook in three batches without crowding the pan so the potatoes cook through.
Transfer the fritters to a paper towel-lined plate to drain. Serve hot with strained yogurt on the side.
Squeeze the grated potatoes thoroughly in a towel and fry the mixture right away. A wet mixture can fall apart in the pan, and potatoes left standing will darken.
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