Latkes (Potato pancakes)

Latkes (Jewish vegetable pancakes)
3 large potatoes or other vegetables (turnups, zucchini, etc.)
2 eggs
1 c. finely chopped onion
1 Tbsp finely chopped parsley
½ tsp salt plus pepper to taste
3 Tbsp flour
Oil for frying (these can be baked too but results will be different)
Finely grate vegetables and rinse in cold water so they do not color.  Squeeze all water out and pat dry, or use a salad spinner.  Combine all ingredients and drop pancake mixture by spoonfuls onto a hot griddle or frying pan that has been oiled.  Flatten the spoonfuls so it will cook evenly.  Cook until golden brown on both sides.  Eat while hot and crispy.  Latkes are traditionally served with applesauce or sour cream.