2 large russet potatoes, washed well, peeled if desired
1 medium onion, chopped fine
4-5 collard leaves, stems removed, chopped fine
1/2 cup fresh flat-leaf parsley leaves, coarsely chopped
2 tablespoons all-purpose flour
1 1/2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
vegetable oil or lard for frying
- Using a box grater or food processor fitted with grating disc, grate the potatoes. Squeeze as much of the liquid from the potatoes as you can using your hands.
- Transfer potatoes to a large bowl and add the eggs, onion, collards, parsley, flour, salt, and pepper and stir to combine.
- In large heavy skillet over medium heat, heat 3-4 tablespoons oil until hot. Drop 1/4 – 1/3 cup portions batter into pan and flatten to about a 4-inch-diameter disk. Fry, turning once, until well browned on both sides, about 8 minutes total. Transfer to paper towel lined sheet pan to drain and keep warm in the oven. Fry remaining pancakes, adding more oil as needed, and serve immediately.