Spiralized Latkes

By Jahel

Ingredients

• 4 medium russet potatoes (1 1/2 pounds)
• 2 slightly beaten eggs
• 3 tablespoons vegetable oil or rendered chicken fat (schmaltz)
• 2 cloves garlic, finely minced
• 1/2 teaspoon salt
• 2 tablespoons rendered chicken fat (schmaltz) or vegetable oil

Preparation

Step 1

1.Peel potatoes and use the fine blade of a spiralzer to make potato ribbons or finely shred potatoes. Place potatoes in a medium mixing bowl. Cut through ribbons with a kitchen scissors. Add 3 tablespoons chicken fat, eggs, garlic, and salt; stir to combine. 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.
2.In a large skillet heat 2 tablespoons chicken fat or oil over medium-high heat. Carefully slide half of the patties into hot fat.
3.Cook over medium-high heat for 4 to 5 minutes per side for ribbons or 2 minutes per side for shredded potatoes or until latkes are tender and golden brown. Transfer to a baking sheet. Keep warm in a 200 degrees F oven.
4.Repeat with remaining potato mixture. Add additional fat during cooking, as needed. If necessary, reduce heat to medium to prevent overbrowning. Serve with desired toppers