Peel and grate potato using a large grater. Place grated potatoes in a bowl filled with water to prevent them from turning brown.
Wash the grated potatoes for 3-4 times using water. Drain excess water by squeezing them out. Alternatively, either use cheese cloth and wring to extract as much moisture as possible or place them in a strainer and press with a large spoon to remove excess liquid.
Add grated potato, finely sliced onion and parsley in a bowl.
Mix well and add all purpose flour, black pepper powder and salt.
Heat a heavy based small skillet over medium flame. Add 2-3 tablespoons oil (add few tablespoons more or less depending on the size of a pan, it should cover the bottom surface). Divide the mixture into 6-7 equal portions. You can make the pancake from the mixture in two different ways, 1. either using your hand (follow step-6 & step-7) or 2. directly put mixture in a pan and give shape using a spoon (follow step-8). Take one portion in your hand and press it between your palm and fingers.
Flatten it a little to give pattie like shape. Don’t worry if it is not perfectly round shaped.
If you want to make the pancakes directly in a pan – when oil is medium hot but not smoking, place one portion (little less than 1/4 cup) of mixture in a pan and press with spatula to make 1/2-inch thick pancake. If you have made pancake using hand – when oil is medium hot, place 2-3 pancakes gently in a pan.
After 2-3 minutes, you will notice the edges of bottom surface starts to turn golden brown (as shown in the photo).
When this happens, turn it upside down. It will take around 2-3 minutes to turn golden brown on one side.
Shallow fry until golden brown on other side, approx. 2 minutes.
Remove it from skillet and place on paper towels to absorb excess oil. Prepare pancakes from remaining mixture. When making the next batch, add more oil in a pan if required. Serve crispy potato pancakes with cheese dip.
Tips and Variations:
- If you are using medium or large size skillet, you can fry 2-3 pancakes at a time according to its size.
- If required, add additional 1 tablespoon flour to bind the potato-onion-flour mixture in step-5.
Taste: Mild Spicy, with soft and mellow crust between crispy outsides.
Serving Ideas: Serve it hot with sour cream and chopped spring onion.