I promise, whenever I make these, they disappear without a trace.

Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible.

In a large bowl, combine the grated potatoes, flour, beaten egg, salt, and pepper. Mix until well combined.

Heat the vegetable oil in a large skillet over medium heat.

Scoop about 1/4 cup of the potato mixture and flatten it slightly before placing it in the skillet.

Cook the fritters for about 3-4 minutes on each side, or until golden brown and crispy.

Remove the fritters from the skillet and place them on a paper towel-lined plate to drain excess oil.

In a small saucepan, combine the honey, soy sauce, apple cider vinegar, and butter. Heat over low heat until the butter is melted and the glaze is smooth.

Brush the glaze over the warm fritters, ensuring each one is evenly coated.

Sprinkle the chopped parsley over the glazed fritters before serving.

For a bit of spice, add a pinch of cayenne pepper to the potato mixture. You can also experiment with different herbs, such as dill or thyme, for a unique flavor profile. If you prefer a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. For a heartier dish, consider adding some grated cheese to the potato mixture before frying.