Jewish Iraqi style latkes.
4 Tbsp chopped parsley
1 clove garlic, minced
3 Tbsp flour
- salt and pepper, to taste
- oil, for frying
Boil the potatoes with the skin until half soft.
Peel the potatoes and coarsely grate them.
Stir in the flour, parsley, eggs, garlic, salt and pepper.
Heat oil in a skillet.
Add batter by the tablespoonful and fry from both sides until browned and crisp.
Serve with sour cream or yogurt.