2 lg. potatoes peeled and grated
1 sm onion minced
1 lemon's zest
2 tsp. fresh lemon juice
1/4 c. all-purpose flour
1/4 tsp. baking powder
1 tsp. sea salt
olive oil or canola oil for cooking

Allow potatoes, once grated, to drain in strainer for appraoximaately 10 minutes, then press to remove excess moisture.  Transfer potatoes to mixing bowl; add remaining ingredients and mix thnoroughly.  Heat oil for pan frying in skillet Teflon ideal, once hot add rounded tablespoon portions of potato mixture to oil and flatten.  Cook until golden brown and flip.  Cook untail crisp.  Drain on paper towels and ENJOY!

For variations: may add additional lemon juice and zest for lemon lovers or additional onions as well per your taste.  We like them best with both of these.  Also herbs are nice.  We make the following dipping sauce and usuallly eat righta from the pan.

LEMONY YOGURT DIPPING SAIUCE

1 c.plain low-fat yogurt
2 tsp. lemon juice
Lemon zest to taste
Dash Dijon mustard

For variations:  fresh pressed garlic, herbs, a dash of soy or worcestershire sauce; we like lots of lemon juice and zest with a little spice mustard the best.