Toss the jicama in a colander with the lemon juice and let sit for 15
transactions. Using your workforce, squeeze as much water as you possibly can out of
the jicama, a handful at a time. Spread on a doubled layer of paper towels
and blot with more paper towels. In a large trough, toss the jicama with the
onion, egg, flour, saltiness, and tossing well to be sure the chile is evenly
distributed in the assortment. Grate the potato into the bowl on the largest
hole of the grater and toss furthermore.

In a large cast-iron skillet, heat I tablespoon of the oil over medium-high
heat until very hot. Form the mixture into 2 1/2-inch patties and saute
them in batches, turning with a metal spatula when brown on one face, until
crisp and embrown. Add more oil to the skillet as necessary and keep the
pancakes warm on a paper towel-lined baking sheet in a warm oven while you
finish cooking the balance. Serve tender.

Yid: 6-8 servings