Using a food processor or hand grater, shred the potatoes. Toss them with the salt and lemon juice and transfer them to a colander lined with cheesecloth. Allow to sit for a few minutes, then use your hands to squeeze out as much liquid as possible and discard the liquid.
In a large bowl, whisk together the eggs. Add the potato mixture. Stir to coat evenly and then mix in the flour until evenly combined.
In a large skillet, heat 1/4 inch of oil over medium-high heat until shimmering. Using a 1/3-to-1/2-inch scoop, pack the mixture firmly and add scoops of the mixture to the oil, spacing them out so as not to crowd the pan, cooking in batches. Press the scoops down with a spatula to get 1/2-inch-thick patties. Fry until golden brown on both sides, 2 to 4 minutes per side. Transfer to a wire rack or paper towel to drain excess oil and sprinkle with salt. Repeat with the remaining mixture, adding more oil to the pan as needed between batches.
Sundae assembly: Top a hot latke with a scoop of chocolate ice cream, whipped cream, a drizzle of chocolate syrup and a light sprinkle of the crushed peppermints. Serve immediately!