Potato Pancakes (Latkes) - for food processors

• 2 tablespoon fresh italian parsley leaves
• 1lb russet potatoes*, peeled and cut to fit feed tube
• ½ small onion, trimmed
• 2 tablespoons unbleached all-purpose flour (can use matzo meal)
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 large egg, lightly beaten
• 4 tablespoon extra virgin olive oil, divided
• * ½lb russet, ½lb sweet potato may be used

Nutritional information per serving (1 latke):

Calories 83 (53% from fat) • carb. 8g • pro. 2g • fat 5g sat. fat 1g • chol. 18mg • sod. 8mg • calc. 9mg • fiber 1g

1. Insert the small bowl with the small chopping blade and process parsley on High to chop evenly. Reserve.
2. Insert the shredding disc with the fine side facing up. Shred the potato and the onion. Transfer to a clean towel and gently wring to squeeze out all of the excess liquid. Transfer to a large bowl. Add reserved parsley, flour, salt and pepper; toss to mix thoroughly. Add egg and stir.
3. Divide the potato mixture evenly to make 12 pancakes. Form into balls and then flatten into pancakes.
4. Put 2 tablespoons of the oil into a large skillet and heat over medium high heat. Once hot, add 6 of the pancakes and cook until golden brown, about 3 to 4 minutes. Flip and cook on the other sides until also golden brown and cooked thoroughly, about 5 to 6 minutes, lowering the heat if necessary to cook through and not burn.
5. Transfer to a plate lined with a paper towel to absorb excess grease. Add the remaining 2 tablespoons of oil to the pan and heat to cook second batch of pancakes. 
6. Serve immediately with applesauce or sour cream if desired.