Prep Time: 25 Minutes
Cooking Time: Cook 4 to 6 Minutes
November/December 2021 Dig In Magazine Recipe
DirectionsBig Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, Visit fightbac.org
1: Wash hands with soap and water.
2: Rinse all fresh produce items under cold running water prior to prepping.
3: In a food processor, shred potatoes; squeeze dry with hands. Place in a medium bowl and toss with lemon juice.
4: In a food processor, coarsely chop both onions and parsley. Add eggs and process lightly. Return potatoes to food processor along with flour, baking powder, salt and pepper and process until blended. Wash hands with soap and water after handling raw eggs and flour.
5: Heat 1/8-inch oil in a large, heavy skillet. Drop potato mixture by heaping tablespoons, flattening with back of spoon to form 3-inch pancakes. Fry several at a time for 2-3 minutes each side or until golden brown; drain on paper towels.
6: Stir potato mixture before frying a new batch and add oil to pan as needed. Serve with toppings, if desired.
Nutrition FactsNutrition Information Per Serving
Total Fat 4 g
Saturated Fat 0.5 g
Cholesterol 27 mg
Sodium 237 mg
Carbohydrates 11 g
Fiber 2 g
Sugars. 2 g
Protein 2 g