Prep the grated potatoes by mixing them with finely sliced onion and sea salt, letting it sit for 10 minutes to draw out moisture.

Drain the potato-onion mixture using clean hands or a kitchen towel, pressing to extract excess moisture.

In a large mixing bowl, combine the drained mixture with minced garlic, egg, plain flour, black pepper, and salt. Stir to combine.

Heat the oil in a frying pan over medium heat for 2-3 minutes until shimmering.

Form the mixture into patties and fry in the hot oil for 5-6 minutes on one side until golden brown, then flip and cook for another 4-5 minutes.

Transfer cooked fritters to a baking sheet lined with paper towels to absorb excess oil. Keep warm in a low oven if frying in batches.