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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.
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2
Remove towels, and sprinkle potatos with lemon juice. Leave to drain while you grate the onion and heat your bacon drippings in skillet.
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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.
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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)
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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.
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6
When latkes are finished, fry four eggs in remaining bacon drippings. Be sure yolks remain runny.
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7
Serve atop latkes, with apple butter, bacon and toast on the side.
