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1
Place a large fine-meshed sieve over a large bowl.
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2
Grate the potatoes and place in the sieve.
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3
Grate the parships and carrots and place in another large bowl.
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4
Add the onion, dill, matzo meal, salt, and pepper to the parsnip mixture.
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5
Using your hands, squeeze the potatoes a palmful at a time over the sieve to remove as much moisture as possible.
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6
Add the squeezed potatoes to the parship mixture.
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7
When all the potatoes have been squeezed, remove the sieve and carefully pour off the potato liquid while leaving the white potato starch in the bottom.
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8
Add the starch to the vegetable mixture.
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9
Add 2 eggs and thoroughly combine.
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10
Put a scant 1/4 cup of the mixture into the palm of your hand and flatten with your other hand.
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11
If the mixture sticks together, you can form the remaining mixture into cakes.
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12
If not, add another egg and then form the cakes.
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13
In a medium, heavy-bottomed skilled over medium heat, heat 1/2 inch vegetable oil.
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14
Place a few of the cakes in the hot oil and fry until dark gold on one side.
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15
Flip with a spatula and cook the second side until golden.
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16
Place on a baking sheet and keep warm in a 200 degree F oven while frying the remaining cakes.
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17
Serve hot.
