- Using a box grater, grate the onion and potatoes into a bowl.
- Add the egg, flour and parsley and season with salt.
- Mix everything well and let it rest for 30 minutes. When the time is up, give it another good stir.
- Heat a half-inch layer of oil in a heavy-based pan over a medium heat. To test if the oil is hot enough, add a teaspoon of batter to the pan – it should sizzle vigorously.
- Divide the potato mixture into 4 equal potato pancakes, flattening them gently.
- Fry the pancakes for 2–3 minutes, then carefully turn and cook for a further 2–3 minutes or until the pancakes are cooked through.
- Remove them from the pan and place them on a plate lined with kitchen paper to absorb excess oil.
- Season with salt and serve them hot, with the stewed apples.
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