Crispy Potato Pancakes

In food processor with knife blade attached, process onion and eggs until onion is finely chopped (mixture will be foamy). Add potatoes and pulse until potatoes are finely chopped but mixture retains some texture. Add flour, salt, and pepper, and pulse just to combine.

Pour batter into large bowl; let stand 15 minutes.

In nonstick 12-inch skillet, heat 2 tablespoons oil over medium-high heat until hot. Spoon 2 rounded tablespoons batter into skillet. Repeat to make 6 pancakes in all.

Cook pancakes 6 to 8 minutes, turning once, until well browned on both sides. (Reduce heat if pancakes are browning too quickly.) Transfer pancakes to platter lined with paper towels to drain. Cover loosely with foil; keep warm in a 200 degrees F oven.

Repeat with remaining potato mixture, adding additional oil as needed. Serve with applesauce and sour cream if you like. Garnish with parsley.