Pauls Potato Latkes

Preheat the oven to its lowest setting.

Using either the largest holes of a hand-grater or the shredding blade of a food processor, grate the potatoes, onion, and carrot. Place the mixture in a sieve and press to remove as much liquid as possible.

Combine the potato mixture in a large bowl with the eggs, parsley, salt, and pepper. Using your hands or a wooden spoon, mix well. Stir in half of the bread crumbs, then add the remainder slowly, stopping when the mixture is just thick enough to hold its shape, but not so loose that it dribbles off a spoon.

Pour oil or melted rendered fat to a depth of ¼ inch into a large, heavy skillet and heat over medium heat until a tiny drop of the batter sizzles upon contact. Using a 1/3-cup metal measure as a scoop, ladle the batter into the hot oil in the skillet, pressing each mound of batter into a small, flat pancake; do not crowd the skillet. Fry the pancakes until nicely browned on both sides, 4 to 5 minutes per side.

Transfer the pancakes to a platter and keep warm in the oven while you fry the remaining pancakes. Serve immediately.