1. Pour the warm milk into a large bowl (milk can be replaced with water). Add the sugar and yeast and mix well. 2. Add the flour (it’s better not to add all of it at once—about 2/3 of the total), add the salt, and mix well. Add the remaining flour and mix until smooth, with no lumps. The batter should be like thick sour cream and slowly slide off a spoon. 3. Add the vegetable oil and mix. Cover the bowl with plastic wrap and let the batter rise in a warm place for 30 minutes. 4. When the batter has risen, gently punch it down with a spatula, cover again, and let it rise for another 30 minutes. 5. The batter will be tender and airy. Do not stir the risen batter before frying, to keep it fluffy. 6. Pour a little vegetable oil into a frying pan and heat it. Scoop up the batter with a large spoon, and using a silicone spatula, transfer the batter from the spoon to the pan. Repeat until the pan is full (about 4-5 fritters). Fry on both sides over medium-low heat until golden brown, about 2 minutes per side. (You can also spoon the batter in with a spoon dipped in oil, but this feels more difficult and less convenient.) Try not to stir the batter. 7. Transfer the cooked fritters to paper towels to remove excess oil. TIPS: - Make sure the milk (or water) is warm, not hot, so the yeast activates properly. - Do not stir the batter after it has fully risen—this keeps the fritters light and airy. - If the batter feels too thick, add 1–2 tablespoons of warm liquid and gently mix in step 3, not later. SERVING IDEAS: - Serve warm with sour cream, honey, or jam (strawberry, raspberry, or apricot). - Sprinkle with powdered sugar for a simple, classic finish. - Pair with sweetened condensed milk or fruit preserves for a nostalgic touch. - For a savory option, serve with sour cream and a pinch of salt or fresh herbs.

   1. Pell and wash the potatoes. 2. Grate the potatoes using a box grater or food processor. Place the grated potatoes in a bowl of cold water and let them sit for 5-10 minutes. This helps remove excess starch, resulting in crispier hash browns. 3. Drain the potatoes well, then place them in a clean kitchen towel or paper towels and squeeze out as much moisture as possible. The drier the potatoes, the crispier they’ll get. 4.Place the potatoes in a bowl and season with salt and pepper. Mix gently to evenly distribute the seasoning. 5. In a large skillet, heat the oil and butter over medium-high heat until hot but not smoking. Add the grated potatoes in an even layer, pressing down lightly with a spatula. Cover with a lid and cook for about 4-5 minutes on each side, or until golden brown and crispy. Avoid stirring; let them cook undisturbed for maximum crispiness. 6. Carefully flip the hash browns, cover again, and cook the other side until golden and crisp, about 4-5 minutes. 7. Remove from the skillet, place on paper towels to drain any excess oil, and serve immediately.