Latkes Potato Pancakes

1                       pound russet potatoes (about 2 medium-large potatoes), peeled

½          medium  onion

2                       tablespoons unbleached all- purpose flour (you may use matzo meal)

1           tablespoon chopped parsley

(lightly packed)

1           teaspoon kosher salt

¼          teaspoon  freshly  ground black pepper

1           large egg, lightly beaten

4 to 6   tablespoons extra virgin olive oil, divided

Nutritional information per latke:

Calories 78 (57% from fat) • carb. 7g • pro. 1g • fat 5g

• sat. fat 1g • chol. 16mg • sod. 202mg • calc. 7mg • fiber 1g

Active Time: 35 minutes Inactive Time: n/a

1. Insert the medium shredding disc into the work bowl of the food processor. Shred potatoes and onion on High.
2. Put shredded potatoes and onion on a clean towel and wrap and squeeze all the liquid out. Place in a bowl; add the flour, parsley, salt and pepper; toss to mix thoroughly. Stir in the egg.
3. Set a large skillet over medium-high heat. Add 2 to 3 tablespoons oil and swirl to coat the inside of the pan. Once oil is hot, drop pancake mixture by scant ¼-cup amounts to form 4 cakes (continue to squeeze out any excess liquid) evenly spaced in skillet. Press down on top to flatten to about ¼-inch thickness. Cook for about 4 to 5 minutes, carefully flipping halfway through, or until crispy and light brown.
4. Repeat with remaining latke mixture, adding more oil as needed (you want to use plenty of oil, being sure that the pan is never dry, or your latke will burn).
5. Transfer to a paper-towel-lined tray or plate. You may also keep warm on a rack in a 200ºF oven until ready to serve.