Directions

1. 1

   Preheat your oven to 250°F. Arrange oven racks in the upper and middle positions. Place one or two metal cooling racks on top of a large rimmed baking sheet; this will keep finished latkes warm and crispy as you cook batches.

2. 2

   Wash and peel the carrots. Using a food processor fitted with the medium shredding disk (or a box grater with large holes), coarsely shred all the carrots into a large bowl.

3. 3

   Peel the potatoes and repeat the shredding process, adding the shredded potatoes to the bowl. Peel the onion, shred it the same way, and add it to the vegetables. Drizzle the lemon juice over everything and toss well to coat.

4. 4

   Gather the vegetable mixture in a clean, lint-free kitchen towel (avoid terry cloth). Wrap it tightly and squeeze over a sink or bowl, wringing out as much liquid as you can manage. This step is essential for crispy latkes.

5. 5

   Return the wrung-out vegetables to the bowl. Add the flour, beaten eggs, and salt. Stir with a fork until just combined; do not overmix.

6. 6

   Heat the vegetable oil in a large 12-inch nonstick skillet over medium-high heat until it shimmers and moves easily across the pan. Using a 1/4-cup measure, scoop the latke mixture and carefully slide it into the hot oil. Use a heatproof spatula to gently flatten each patty to about 3 inches in diameter. Form 5 more latkes in the same pan, spacing them so they do not touch.

7. 7

   Fry for 2 to 3 minutes until the undersides are deep golden brown. If they are browning too quickly, lower the heat slightly. Using a thin spatula, carefully flip each latke and fry the other side for about 3 minutes more, until golden and crispy.

8. 8

   Transfer the cooked latkes to paper towels to drain briefly, then move them to the cooling racks set on the baking sheet in the warm oven. Repeat with remaining batter, forming and frying latkes in batches until all mixture is used. Serve warm.