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1
Peel the potatoes and cover with cold water until you are ready to make the pancakes.
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2
Grate the potatoes and onion into a strainer that is suspended over a bowl to catch the juices.
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3
If this is hard to manage, grate the potatoes into a bowl, then turn into a strainer suspended over another bowl.
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4
Grate the potatoes and onion alternately, as the onion juice will help prevent the potatoes from darkening.
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5
Using a wooden spoon, or picking up handfuls of the grated potato mixture, squeeze or press out as much liquid as possible over the bowl.
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6
Reserve all liquid and let it settle in the bowl for two or three minutes
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7
Put the pressed potato and onion mixture in a clean bowl.
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8
Carefully pour off the watery part of the reserved liquid but do not discard the thick, starchy paste at the bottom of the bowl.
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9
Scrape that into the potato mixture.
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10
Add the egg yolks, potato flour or matzoh meal, salt, pepper and parsley if you are using it.
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11
Mix thoroughly.
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12
Beat the egg whites into stiff and shiny peaks and gently fold them into the potato mixture.
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13
Heat a half-inch depth of oil in a heavy skillet, preferably of black cast iron.
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14
Drop the potato mixture into the hot oil, about two tablespoons per pancake, and fry, turning once so the pancakes are a deep golden brown on both sides.
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15
Total frying time for each batch of pancakes should be about 10 minutes.
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16
Drain on paper towels.
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17
Keep fried pancakes warm while the rest are being fried.
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18
To do that, put the fried, drained pancakes on a rack in an open baking pan and place in a low-heated oven (about 250 degrees).
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19
Do not hold for more than 15 minutes before serving or they will become soggy.
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20
Serve with applesauce.
