Potato Latkes

Ingredients

• 3 large eggs lightly beaten
• 0.5 cup flour all-purpose
• 2 tablespoons juice of lemon fresh
• 1 pound onion 
• 2 pounds russet potatoes (baking) ( 4)
• 1 cup vegetable oil 

Equipment

• food processor
• bowl
• frying pan
• paper towels
• oven
• baking pan
• kitchen towels
• spatula
• box grater

Directions

1. Preheat oven to 250°F with rack in upper third.
2. Peel potatoes and coarsely grate into a bowl using large teardrop-shaped holes of a box grater or in a food processor fitted with medium shredding disk.
3. Add lemon juice and toss to coat.
4. Coarsely grate onion into same bowl.
5. Transfer to a kitchen towel (not terry cloth), then gather up corners to form a sack and twist tightly to wring out as much liquid as possible.
6. Wipe bowl clean, then return potatoes and onion to bowl and stir in flour, eggs, and 1 1/4 teaspoons salt until just combined.
7. Heat oil in a 12-inch nonstick skillet over medium-high heat until hot but not smoking. Fill a 1/4-cup measure halfway with latke mixture and carefully spoon it into skillet, then flatten to 3 inches in diameter with a slotted spatula.
8. Form 5 more latkes in skillet and fry until undersides are deep golden, 1 1/2 to 3 minutes. (If latkes brown too quickly, reduce heat to medium.) Turn over and fry until deep golden all over, 1 1/2 to 3 minutes more.
9. Transfer to paper towels to drain briefly, then transfer to a metal rack set in a baking pan and keep warm in oven. Make more latkes.
10. Latkes can be kept warm in oven up to 1 hour.