Keep the peeled potatoes submerged in cold water until you're ready to use them.

Fit a medium shredding disc in your food processor. Grate the potatoes and onion together.

Dry the grated potatoes and onion using paper towels to remove excess moisture.

In a large bowl, mix the grated potato-onion mixture with the beaten eggs, flour, baking powder, parsley, and salt until well combined.

Heat about 1/8 inch of vegetable oil in a large skillet over medium-high heat.

Spoon 1/3 cup of the potato mixture into the hot oil, flattening it with a wooden spoon. Fry until golden and crispy on each side, approximately 3 minutes per side.

Place the cooked pancakes on paper towels to drain, and keep them warm in a 200°F oven until ready to serve.