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Into a large bowl, grate the potatoes. Mix with all other ingredients except the garnish. Mix well and cover completely with plastic wrap. Use within 10 minutes (at the most 15) after preparing. Do not let sit. The mixture will turn brown if you do from oxidation.
To fry, heat a skillet on high heat and fill at least 1/16 inch of oil. Scoop out 1/2 cup of batter onto the hot skillet, spreading the mixture out until it is 1/4 inch thick. Decrease the heat to medium and cook until one side is crispy and brown. Flip the pancake over and brown the other side. Transfer to paper towel to absorb the fat. Keep warm and crisp.
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