Latkes and frying potatoes

I was cooking some salmon and I had a taste for some latkes last night. So, I shredded up some yukon gold potatoes with the skin on, quickly drained them, added and egg, salt and pepper and then fried them over high heat in vegetable oil.
However, they developed at greyish tint on the inside. Even though they tasted normal and they were fully cooked, the color wasn't all that appetizing. This also happened a few years ago when I made has browns. Does anyone have any clue what I am doing wrong or what would prevent this from happening?

Here are answers from

The Washington Potato Council

The Idaho Potato Commissionl

and chabad.org

Bottom line, either grate them the instant before you fry them or put them in cold water with a little vinegar or lemon juice added.

Ann Fisher wrote:Bottom line, either grate them the instant before you fry them or put them in cold water with a little vinegar or lemon juice added.

Sheesh! When I make latkes from 5-10lbs of potatoes, shred-as-you-go won't work (not just the spud logistics: how do I get an adequate mix of flour, egg, onion and baking powder? I could make a batter and add, what, a half-teaspoon per pancake?)

Leaving them in water, acidulated or not, is also death for good latkes: you want to avoid all that liquid, I'd need to squeeze out a pan-ful of potato, mix with the above batter...

It just isn't going to work, not without a team of slaves to assist.

Frankly, I've got no problem with a little grayness. That's what the sour cream or applesauce is there to cover up anyway.

Adding a little lemon juice directly to the shredded potatoes will cut down significantly on the discoloration. Or if you don't like even that much liquid, mix in a little powdered citric or ascorbic acid.