Potato fritters with dill

Another classic meze for ouzo or beer and for all seasons!

Ingredients (for 30 fritters):
6 medium potatoes
1 large onion, minced
1/2 a bunch of fresh dill, finely chopped
1 egg
2 tbsp of olive oil
1/2 a tea-cup fine breadcrumbs
4-5 tbsp of all purpose flour + some extra for coating
Salt
pepper
Frying oil

Method:
Wash the potatoes and boil them in salted water - with their skin on - until they are soft enough.
Let them half cool, peel them and put them in a big plastic bowl.
Mash them with a fork while they are still warm.

Add in the bowl the dill, the onion, salt and pepper, the egg, the breadcrumbs, the olive oil and the flour.
Mix the ingredients well with your hands ~ you must achieve a firm mixture. If the consistency seems a bit thin add some more flour.
Let the mixture stand for a while and then make medium size fritters.

In a deep frying pan (or pot) heat enough oil in medium heat.
Coat lightly the fritters with some flour and fry until they are browned on both sides.
Let them drain on some kitchen paper and serve them while they are still warm.