In a large bowl lined with a paper towel or a large strainer finely grate the potatoes and onions, draining off the excess liquid. Tip: You can place the grated potatoes and onion in a tea towel and twist the top of the towel together tightly until you can not wring out any further to squeeze out any excess water.
Remove the grated potatoes and onions from the paper towel or strainer and place into a mixing bowl. Add in the egg, seasoning, 2 tablespoons of flour, parsley, and chives. Mix together into a thick paste. Note: Add in additional flour if the mixture seems too wet.
Coat your hands in oil to avoid the potato mixture from sticking to your fingers. On wax paper, use 1/4 cup of the mixture to form 1/2-inch thick pancakes or to the size of your choice.
In a large skillet, over medium-high heat, place 1/4 inch of the cooking oil. Place as many of the potato pancakes into the hot oil that your skillet allows. Fry, turning over one time only and cook until golden brown (about 5 minutes on each side). Remove pancakes from the skillet and place on a paper towel to drain off the excess oil.
Place cooked potato pancakes in a pie or glass dish in a low oven to keep warm while cooking the remaining batter. Repeat frying additional potato pancakes until all are cooked.
Accompaniments: Baked Applesauce, Nonfat Plain Greek Yogurt, Sour Cream.
Place all ingredients in a bowl and mix together. Store in a container, preferably with a dual shaker with an easy to spoon out top. Store in a cool, dry place until ready to use.
* Can substitute vegetable oil for frying.
Potato Pancakes Recipe: https://whatscookingamerica.net/elleneaston/potatopancakes.htm