What You Need:
1-1/2 pounds russet potatoes, peeled and grated
1 small yellow onion, grated
1 tablespoon fresh parsley, minced
1/4 cup flour
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Safflower oil, for frying
Vegan sour cream, optional
What You Do:
1. Place potatoes in a colander and set over a large bowl. Using your hands, squeeze out excess liquid. Pour off liquid and place potatoes in bowl. Add onion, parsley, flour, baking powder, salt, and pepper, and mix well.
2. Preheat oven to 275 degrees. In a large skillet over medium heat, heat a thin layer of oil. Take a heaping tablespoon of batter and flatten it before gently placing in hot oil. Make three or four more potato pancakes this way, and add to skillet without crowding pan. Fry until golden brown on both sides, turning once, about 8 minutes total.
3. Repeat with remaining potato mixture, adding more oil as necessary. Place cooked potato pancakes on paper towels to drain, then transfer to an ovenproof platter and keep warm in oven until all pancakes are cooked. Serve with applesauce or vegan sour cream.