Directions

1. Shred the potatoes and onion in a food processor. Place in a strainer that has been lined with cheesecloth. Toss with 3/4 teaspoon salt and let sit over a bowl to drain for 30 minutes.
   
2. Gather the top of the cheesecloth and use your hands to squeeze out as much excess moisture as you can. Transfer the vegetables to a clean bowl; mix in the eggs, lemon juice, flour and some pepper.
   
3. Heat in a large skillet over medium heat until shimmering. Working in batches so as not to crowd the pan, fry loosely packed rounded tablespoons of the potato mixture until browned, about 2 minutes per side. Add more oil to the pan and adjust the temperature as needed. Transfer to a rack and season with salt while hot. Serve immediately.