Place a nut milk bag or cheese cloth over the top of a large mixing bowl. Half fill the bowl with water. Grate the potato and place in the nut milk bag, making sure all of the potato is submerged under water.
Pull the sides of the bag or cheese cloth up and squeeze out excess liquid from the potatoes. Clean the bowl and return grated potato to bowl.
Add the egg, grated brown onion, rice flour, salt and chives to the bowl. Use a fork to whisk.
Add enough olive oil to a pan so that it is around 3 millimetres deep. Heat to a medium temperature. Drop spoonfuls of batter into the hot oil and use the fork to form each fritter into a round shape. Fry until golden brown on the bottom, flip and then fry until golden brown on the top.
Transfer golden brown fritters to a paper towel lined plate, while cooking remaining fritters.
Serve warm with your choice of toppings.
Nutrition facts are an estimate only.
Store in an airtight container in the fridge. To make crispy again, reheat in the oven or air fryer. Fritters can be frozen in an airtight container with baking paper between each layer.
Air Fryer & Oven Baked Instructions
See blog post on how to cook fritters in the air fryer or oven.