Prepare the Vegetables: In a large mixing bowl, combine the grated potatoes, chopped onion, diced pepper, and minced garlic.

Season: Add salt and black pepper to the vegetable mixture according to your taste. Mix well to distribute the seasonings evenly.

Add Binders and Cheese: Crack the eggs into the bowl, add the starch, and stir until everything is well combined. The starch and eggs will help bind the mixture together.

Stir in the grated cheddar cheese.

Heat the Oil and Butter: In a large skillet, heat a mixture of vegetable oil and butter over medium heat. The butter adds flavor while the oil prevents the butter from burning.

Form and Fry the Fritters: Once the skillet is hot, scoop a spoonful of the potato mixture into the skillet. Flatten it slightly to form a fritter. Don’t overcrowd the skillet; cook in batches if necessary.

Fry each fritter for about 3-4 minutes on each side or until golden brown and crispy.

Drain and Serve: Remove the fritters from the skillet and let them drain on a paper towel-lined plate to remove excess oil.

Serve hot, perhaps with a dollop of sour cream or your favorite dipping sauce.