As you peel the Russet Potato (5 pound), place them in a mixture of Water (2 1/2 quart) and Orange Juice (1/4 cup) to keep from browning.
Into a large bowl, shred the potatoes using a box grater.
Use your hand to press down on the shredded potatoes and remove the liquid. Drain as you go.
Add Egg (4). Stir to combine.
Season with Ground Black Pepper (2 1/2 teaspoon) and Salt (2 3/4 teaspoon). Stir until potatoes are well-coated.
Add All-Purpose Flour (1/3 cup). Stir to combine.
Add Onion (2). Mix.
In a pan, warm Vegetable Oil (3 tablespoon) over medium heat. Place spoonfuls of the potato mixture into the pan.
Fry for 3 minutes on each side, until golden brown.
Transfer to a cookie sheet lined with paper towels to drain the excess oil.
Serve with your favorite dipping sauce and enjoy!