Peel the potatoes and grate them by hand or in a food processor. (Jewish mothers always, and I mean always, grate potatoes by hand.) Squeeze the grated potatoes to get rid of excess water. Place the potatoes in a bowl and mix in the lemon juice. Peel and grate the onion and lightly beat the eggs. Add the grated onion, beaten eggs, flour, and salt, and mix well.
Heat about one-fourth cup of oil in a frying pan. Drop spoonfuls of the potato mixture into the hot oil, pressing down to form a pancake and fry until golden brown on both sides. Drain on paper towels and keep latkes warm by covering with foil. Serve immediately with sour cream or applesauce.
I would like to acknowledge Michael Strassfeld the author of A GUIDE AND COMMENTARY TO THE JEWISH HOLDAYS, to The Jewish Holidays as the basis for this article. Finally, this celebration or Festival of Lights, is a joyous time to share with friends and family. I wish you and yours health and happiness for the coming year.
Makes 16 to 24 latkes