Place onions in processor. Using on/off turns, chop finely. Transfer onions to large bowl. mPlace 1/3 of potatoes in processor. Using on/off turns, finely chop potatoes (do not puree). Mix potatoes into onions to prevent discoloration. Repeat with remaining potatoes in 2 batches. Open large kitchen towel on work surface. Place potato mixture in center of towel. Twist to enclose potato mixture tightly and squeeze out as much liquid as possible. Return potato mixture to large bowl. Add eggs, flour, parsley, salt, baking powder, and pepper. Stir until mixture is well blended and sticks together slightly.
Pour enough oil into heavy large skillet to coat bottom generously. Heat oil over medium-high heat. Working in batches, drop potato mixture by heaping tablespoonfuls into skillet. Using metal spatula, flatten latkes to 3-inch rounds. Fry until brown and crisp, about 4 minutes per side. Transfer latkes to large rimmed baking sheet in single layer. Repeat with remaining potato mixture; add more oil to skillet before each batch and use extra baking sheets as needed.
Can be made 4 hours ahead. Reheat in 350 degree oven on sheets until crisp and heated through, about 15 minutes.
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|Serving Size: 1 Serving (73g)|
|Recipe Makes: 34 Servings|
|Calories from Fat: 6 (11%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 24.9mg||8 %|
|Sodium 392.9mg||14 %|
|Potassium 213mg||6 %|
|Total Carbohydrate 11g||3 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 9.7g|
|Protein 1.9g||3 %|
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Calories per serving: 54
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