The trick to making anything good that you will later on deep fat fry, is to freeze it before using it.
Take potatoes, Russet are the best, peel wash, dry and grate on a box grater. If you like it, you can also grate an onion the same way another good tip is to get yourself some cheese cloth and hard press out as much of the liquid as you can get out of both after blending them together.
When they are dry, add whatever spices and seasonings you like S & P, parsley whatever? mix that in with just a touch of egg to moisten *Egg is protein and it is binding where water is not, then dredge them in a mixture of flour and corn starch and form them into patties and freeze them on a baking tray flat and as thick or thin as you like them to be.
You can make them fat like latkas, or as thin as Mickey Deez.
Take them out of the freezer when you want them and deep fat fry in oil that is preheated to avoid them breaking apart as they cook.
Many people love the taste of these things when store bought but they fail to remember that these things are almost always flash frozen first.