Potato Latkes

Directions

1. Wash hands with soap and water.

2. Rinse fresh produce.

3. In a food processor, shred potatoes. Place in paper towels and squeeze to remove as much liquid as possible. Place in a medium bowl and toss with lemon juice.

4. In a food processor, coarsely chop onion. Add eggs and process lightly. Wash hands after handling raw eggs. 

5. Return potatoes to food processor along with flour, baking powder, salt and pepper. Process quickly to blend. Wash hands with soap and water after handling raw flour and eggs.

6. In a large heavy skillet over medium-high heat, add 1/8-inch oil. Drop potato mixture by heaping tablespoons, flattening with back of spoon to form 3-inch pancakes. Wash hands after handling raw batter.

7. Fry several at a time for 2 minutes per side or until golden brown on each side. Transfer to a paper-towel-lined plate and let drain.

8. Stir potato mixture before frying new batches and add oil to pan as needed.

9. Serve with toppings, if desired.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org.