Methodist Latkes

• 3 medium russett or Yukon Gold potatos, peeled and grated
• 1 medium onion, grated
• 1/2 tablespoon lemon juice
• 1 large egg, beaten
• 1/4 cup all-purpose flour
• salt and pepper to taste
• 4 more eggs
• bacon drippings, for frying latkes

1. Line a colander with paper towels. Grate potatos into colander (or dump out of food processor), top with more paper towels, and press out as much excess liquid as possible.
2. Remove towels, and sprinkle potatos with lemon juice. Leave to drain while you grate the onion and heat your bacon drippings in skillet.
3. In large bowl, stir together potatos, grated onion, salt, pepper, flour and egg. Move mixture to one side and set bowl on a slant so any more liquid draining off potatos will puddle in low point of bowl.
4. When a drop of water flicked into oil (which should be on medium high heat) sizzles vigorously, dip 1/3 cup of potato mixture and slide into skillet. Flatten slightly. Fry four or five latkes at a time, depending on size of skillet, leaving plenty of room to turn when first side is golden brown (about 5-6 minutes)
5. Fry other side 4-5 minutes, and drain on rack over paper toweling. Place rack in oven turned on warm while you fry remaining latkes.
6. When latkes are finished, fry four eggs in remaining bacon drippings. Be sure yolks remain runny.
7. Serve atop latkes, with apple butter, bacon and toast on the side.

russett, onion, lemon juice, egg, allpurpose, salt, eggs, bacon

Taken from food52.com/recipes/7931-methodist-latkes (may not work)