Latkes fried in duck fat!

What could be a better way to use my rendered duck fat than duck fat fried latkes. Thanks to Kosher Blog (and co-worker Sean) for the inspiration. I’m sure I’m committing a major religious faux pas…but these are seriously delicious.

2 lbs of potatoes (grated)
1 medium onion (grated)
2 large egg
1 tsp salt
1 tsp pepper
1/2 cup flour
About 6oz of duck fat (about 6 or 7 tablespoons I guess, enough to cover the bottom of a frying pan in about 1/4 inch of fat) (or about 3/4 cup of olive oil)

Peel potatoes and grate them using a box grater. Put the shredded potato into a bowl and fill it with cold water. Gently rinse the potato and then let it sit in the water for 5 minutes or so. While the potatoes are soaking, grate your onion. Drain the potatoes and place them on some kitchen towel. Wrap them up and squeeze out all of the excess water. Put the shredded potato back in the bowl.

Add all of the other ingredients (except the duck fat) to the potatoes and mix it up.

In a large frying pan heat the duck fat. When you think it’s hot enough, test the heat by spooning in a little of the latke mixture. If it turns golden brown on the bottom you’re all set to go. I like to make quite big latkes, so what I do is ball up a small handfull of the mixture in my hands and flatten it like a hamburger patty. Then place it into the oil. Don’t put to many in otherwise you’ll lower the temperature of the oil. Cook the latkes until they’re golden brown on the bottom, flip them over and when it’s golden on the other side take them out and place them on some paper towel to soak up some of the excess duck fat.

Serve with some plain yoghurt as a dip!

(I’m sure my heart isn’t very happy with me right now!)