1 lemon, juiced
2 lbs. Russet potatoes (about 6 med.)
6 eggs
1/2 c. flour
1 1/2 tsp. salt
1/4 tsp. pepper
1 med. onion, chopped
1 clove garlic, minced or pressed (optional)
About 1/2 c. vegetable oil

Fill large bowl half full with water and stir in lemon juice.

Peel and shred potatoes coarsely and keep immersed in lemon water.

In another bowl beat until smooth, eggs, flour, salt and pepper. Stir in onion and garlic. Lift out a handful of potatoes at a time and squeeze as dry as possible. Stir into egg mixture.

In large fry pan heat 1/4 cup oil. When hot dip out 1/4 cup measure of batter. Flatten and spread mixture in 4 inch area. About 3 minutes each side until golden and crispy. Add oil. Drain briefly on towels. Keep hot covered in 200 degree oven. To reheat 350 degrees, 10 minutes.