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. 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. Serve with applesauce and sour cream, if desired.