Classic Hanukkah Latkes

• 4 Baking Potatoes
• 1 Large Yellow Onion, Grated
• 4 Eggs
• 3 tablespoons Whole Wheat Flour
• 1 tablespoon Fresh Squeezed Lemon Juice
• 1 pinch Baking Soda
• Freshly Ground Pepper
• 1 teaspoon Salt
• 2 pinches Fresh Dill

1. Grate potatoes by hand, arrange over a wire rack with paper towel underneath. Let "dry" for five minutes. It's very important that the paper towel is under the rack, it allows the potatoes to get rid of more moisture.
2. Move to mixing bowl and add onion, lemon juice, dill, eggs, flour, baking soda, salt and pepper to taste. rnMix well.
3. Heat 1/8 inch of canola oil in a skillet over medium heat. Using a ladle, move latke size scoops of the mixture into the oil and press down to flatten latkes. rnCook until golden brown about 4-5 minutes, then flip and cook the other side. Do not turn more than once. rnrn?
4. Drain latkes well on rack with paper towels underneath. Serve with sour cream or applesauce.

baking potatoes, yellow onion, eggs, whole wheat flour, fresh squeezed lemon juice, baking soda, freshly ground pepper, salt, dill

Taken from food52.com/recipes/7919-classic-hanukkah-latkes (may not work)