Many years ago my daughter used to prepare large amounts of latkes for an organization that she belonged to. She had a helper (her husband) outside in the garage – using 2 electric frying pans at a time, frying the batter so that the house wouldn’t smell so badly. Latkes freeze very well. After you fry them, drain them on paper towels, then put them in a single layer on cookie sheets and freeze. When they are frozen, put them in freezer bags. Reheat them from the frozen state. I have never had a problem with the batter turning black and have never used lemon juice or citric acid. When the potatoes are grated, place them in a colander and rinse them well to get rid of the starch, then press down to get rid of all of the water. Then you add your flour and eggs. I think a lot depends on what kind of potatoes that you use. I like (and many recipes recommend) using a drier kind of potato like Yukon gold or russet. Good luck.
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