Ingredients

5 medium potatoes
2 tablespoons matzo cake meal
1 1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons grated onion
2 tablespoons minced parsley
4 eggs, beaten until thick
Fat for frying (not butter; vegetable margarine is OK)

Directions

Peel potatoes and grate on a medium-fine grater. Place in a fine sieve and press out as much liquid as possible. Measure pulp. If it does not measure 4 cups, grate and strain more potato. Add cake meal, salt, pepper, onion and parsley. Fold in the well-beaten eggs. Melt margarine or fat to a depth of 1/4 inch. Heat until a drop of batter makes the fat sizzle. Drop batter by tablespoons onto the pan and flatten with spatula. When pancakes are browned on the bottom, turn over and brown on other side. Drain on paper towels and serve warm. Best served with applesauce.