• 4 baking potatoes
• 1 large yellow onion, peeled and grated
• 1 Tbsp. fresh lemon juice
• 4 extra-large eggs
• 3 Tbsp. unbleached all-purpose flour
• Pinch of baking soda
• 1 tsp. salt
• Freshly ground black pepper to taste
• Vegetable oil, for frying

Grate the potatoes, using a food processor or fine shredder.  Immediately transfer the potatoes to a large bowl and add the onion, lemon juice, eggs, flour, baking soda and salt and pepper.  Mix well.

Heat 1/8 inch of oil in a nonstick skillet over medium heat.  Pour the batter into the hot oil with a large spoon and flatten with the back of the spoon to make 4-inch latkes.  Cook on one side until golden brown, 3 to 5 minutes; then turn and cook on the other side, about 2 minutes.  (Turn only once).  Drain well on paper towels and serve immediately, plain or with topping.

Makes 1 doz. or 4 servings.

From The 30-Minute Kosher Cook by Judy Zeidler.