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Classic Potato LatkesPrintable version of this recipe.
4 medium potatoes
3 tablespoons schmaltz (rendered chicken fat)
3 eggs (slightly beated)
2 cloves garlic (finely minced)
1/2 teaspoon salt
2 tablespoons oil
Peel and finely shred potatoes. In a mixing bowl combine potatoes with chicken fat, eggs, garlic, and salt. Using 1/3 cup mixture for each latke, press mixture into patties about the size of the palm of your hand, squeezing out excess liquid.
In a large skillet, heat cooking oil over medium high heat. Carefully slide patties into hot fat. Cook over medium high heat about 2 minutes or until latkes are golden brown, turning once.
Repeat with remaining batter. Add additional fat during cooking, as needed. If necessary, reduce heat to medium to prevent over-browning. Drain on paper towels, keep warm. Serve with sour cream, applesauce, or other toppings.
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