Potato Pancakes - German Style
3 lbs of potatoes, peeled and grated (yes, weigh the potatoes for accuracy either at the store or with a digital home scale)
1 large onion, chopped or grated
3 eggs, beaten
1/2 cup all-purpose flour
1 teaspoon of baking powder
1 teaspoon of salt
3 Tablespoons (or more to taste) of fresh parsley
1) Keep potatoes covered with cold water until ready to grate.
2) Either use a medium shredding blade in a food processor to grate the potatoes and onion together then dry between sheets of paper towel, or grate the potatoes with a hand held grater into another bowl of cold water. Grate onion and set aside. Drain potatoes using a colander. Add the grated onion to the colander. Using paper towel press down to squeeze out any excess liquid, and to absorb as much moisture as possible.
3) In a large bowl combine potato/onion mixture with eggs, flour, baking powder, parsley, and salt. Mix well.
4) In one or two large skillets heat 1/8" canola oil over medium until hot. Using 1/2 cup measuring scoop, turn out 1/2 cup mounds of potato mixture into hot pan(s), carefully flattening with spatula, and fry until crisp and golden brown on both sides, about 5 minutes per side. (My stainless steel pan cooked the pancakes almost twice as fast as my teflon pan). Drain on paper towel and keep warm in the oven until ready to serve. Replenish oil in pans as necessary and repeat until all the mixture is gone. Tip: stir the mixture before scooping out the next batch.
5) Garnish with more parsley and serve with applesauce and sour cream for sides