Peel the potatoes and onion and grate them in the food processor or by hand with a box grater.
Place them in a big bowl of cold water and let them soak for a few minutes.
Then drain and soak in fresh water for a few minutes more. The water should now be looking more clear and not as cloudy.
Drain and squeeze out the excess liquids by placing the soaked onions and potatoes in a tea towel or cheesecloth and squeezing out the excess water.
Place the potatoes and onions in a mixing bowl.
Add eggs, all purpose flour, paprika, cayenne pepper, crushed garlic, salt and ground black pepper and mix into a batter.
Use a ¼ cup measuring cup to measure out the batter and form it into fritter patties.
Place them onto a baking tray.
Heat up a skillet or frying pan with olive oil on medium heat and when hot, add 4 fritters into the hot oil. They should sizzle when they hit the pan. Don't over-crowd the pan.
Fry for 3-4 minutes on each side until golden and crispy. Gently flatten the fritters with your spatula as you fry them.
Serve with sour cream or Greek yogurt or our garlic dip and a sprinkle of chopped chives.