For true German potato latkes, grate your potatoes and onions as opposed to shredding. I prefer using my food processor and shredding the onions and potatoes together. As usual, I recommend using a cast iron skillet for the hot, even heat it provides.
2 large potatoes, unpeeled
1 tbsp lemon juice, fresh or bottled
1/2 sweet onion or shallots
2 tbsp starter
1/2 tsp salt
salt and pepper to taste
2 tbsp flour
1 tsp baking powder
oil for frying
Grate or shred potatoes and onion. With a spatula, mix the lemon juice into mixture, making sure to coat all. (This keeps the potatoes from turning black.) Sprinkle the 1/2 tsp salt onto mixture and again coat all. Place mixture in a colander and let stand for 10 minutes. This allows the potato starch to drain out the bottom.
While the mixture is standing, combine the remaining ingredients except oil. Rinse the potatoes and onion; pat dry. Add to starter mixture. Mix well enough to blend but not develop the gluten.
Heat skillet until hot but not smoking. Add enough oil to keep latkes from sticking to the pan. Spoon latkes onto skillet. You should hear a sizzle when the batter touches the skillet. Fry 3-4 minutes on low heat. Turn over and fry another 3-4 minutes. Add oil as necessary.
If not serving immediately, place in a covered dish and place in warm oven.