Combine the flour and baking powder, reserve.
Shred or grate your potatoes, rinse briefly to avoid oxidation if you are not preparing these right away.
Squeeze gently to remove excess moisture.
Place potatoes in a bowl with the parsley, garlic, onion and egg yolks.
Season with salt and pepper.
Mix gently to combine, sprinkling in the flour mixture a few tablespoons at a time until mixture is stiff.
You may need more or less of the flour mixture depending on how wet your potato mixture was to begin with.
Place enough oil in pan to fill to a depth of 1/3 inch
Heat the oil in large skillet over medium heat until the temperature is @ 375 degrees on a kitchen thermometer.

Drop large spoonfuls, 2-3 ounce size, into the pan, pressing down briefly to make a disc shape @ 3 inches around.
Fry on both sides until golden brown.

Season with sea salt and serve, topping them with your favorites from the list of suggestions below….
•    Smoked salmon and sour cream, topped with dill, chives or red onion
•    Applesauce
•    Caviar and crème fraiche
•    Guacamole and salsa
•    Smoked trout or whitefish with lemon aioli
•    Crisped bacon pieces and melted cheddar cheese