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Heat about 1/3 cup of oil over medium to medium-high heat.
Drain the shredded potatoes and parsnip, pressing them down in a colander to get their moisture out. Place the mixture in a bowl; using a box grater, grate the onion directly into the potato mixture so the onion juices fall into the bowl as well. Add the egg, parsley, chives, dill and matzo meal to the bowl and season with salt and pepper. Combine and drop enough batter into hot oil to make 2 1/2-inch pancakes. Add more oil, as needed, and fry cakes in batches until deeply golden on each side.
You will get about 16 pancakes. Drain cooked pancakes on paper towels and arrange on a platter.
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