1 small onion, peeled and grated
2 tablespoon fresh parsley, dried
1/4 cup potato starch
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
one teaspoon of the following aromatic spices:
turmeric, cumin, cardamom, saffron, ginger, cloves
Canola oil, for frying
sour cream and applesauce for serving
Squeeze the potatoes -- the less water left in the potatoes the better. Place potatoes into a bowl and add onion to potatoes along with parsley, flour, baking powder, salt, pepper, and spice then mix well.
Preheat oven to 275 degrees.
In a large skillet over medium heat, heat a thin layer of oil.
Take a small handful of mixture and flatten it. Place it in the hot oil. Fit in as many as you can, about 3 -- don't crowd them. Fry until golden brown on both sides, turning once, about 8 minutes total. Repeat (change oil if necessary, if oil starts to have a sediment this would be a good time to change the oil.)
Remove the cooked potato pancakes to towels to drain, then transfer to an ovenproof platter and keep warm in the oven until all pancakes are cooked.
Serve with sour cream and/or applesauce.