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Grate carrots using cheese grater fitted with coarse grating drum; set aside. Chop parsley and onion using food chopper. In bowl, combine potatoes, carrot, parsley and onion; mix lightly. Combine flour, salt and black pepper. Sprinkle over potato mixture; mix lightly. Heat 2 Tablespoons of the oil in large (10 inch) saute pan over medium heat until hot (a drop of water will sizzle). Add potato mixture and press down firmly with spatula. Cook 9 to 12 minutes or until underside of pancake is dark golden brown and crisp. Carefully slide spatula onto 10 inch or larger dinner plate or platter. Place second plate upside down over pancake, firmly hold plates together and turn over so that browned side of pancake is on top. Return pan to heat; add remaining two Tablespoons oil and gently slide pancake, with uncooked side down, back into pan. Press firmly with spatula and continue cooking until second side is dark golden brown and crisp. Slide onto serving platter. Cut into wedges.
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