Ingredients
salt and freshly ground pepper
2 lb potatoes, peeled
4 eggs, beaten
1 tablespoon freshly squeezed lemon juice
1 large yellow onion
1/8 teaspoon baking powder
oil for frying
Directions
Using the large holes of a grater, grate the onion into a bowl. Add lemon juice and eggs, and mix well. Using the same grater, grate the potatoes into the bowl. After each potato is grated, stir to mix well. The lemon juice should keep the potatoes from darkening. When the potatoes are grated, add salt and pepper to taste. Add the baking powder just before frying. Add oil liberally to a heavy skillet (olive oil is best for this). Heat the oil over medium high until it is just below the smoking stage. Use a large soup spoon to drop the potato mixture into the hot oil, about 1/4c. at a time. Flatten the cakes gently with the back of the spoon. Fry on one side until brown and crisp, then turn and fry on the other side. Remove from the pan and drain on paper towels. Add a dollop of applesauce and serve. Serves 6-8 From Nancy Harmon Jenkins
