Grate potato and onion using the large holes on the grater. Alternately you can use the food processor to shred the veggies — this will be helpful when working with a larger batch.
4 Medium Potatoes, peeled, 1 Medium Onion
Place the grated veggies in a colander that is in turn placed on a plate or bowl to catch the excess liquid.Use your hands to squeeze as much as liquid as you can from the grated potato & onions. Collect the drained liquid and let it stand for a few minutes so that the potato starch settles in the bottom.
Add the squeezed out potato & onions to a mixing bowl. Add the flour, baking powder, chopped parsley, salt and pepper. Also add the potato starch and mix well.
¼ cup All purpose flour, 1 teaspoon Baking powder, 2 tablespoons Parsley, finely chopped, To taste Salt & Pepper
Heat oil in a nonstick pan on medium flame. Scoop ¼cup of potato mixture into the skillet and spread it into a evenly flat pancake. Cook until the bottom is golden, about 2~3 minutes. Press with spatula lightly to crisp up the edges. Flip gently and continue cooking until golden and crispy on the second side, about 2 minutes
¼ cup Oil
Remove the pancakes onto an inverted wire rack that is placed on a paper lined plate. Serve immediately.