For the last few years, my latkes have sucked....really, they were bad. This year they were flavorful and crisp because I used mother's little helper. No, not Valium, schmaltz.
Delicious schmaltz. Flavorful schmaltz to fry the mixture of grated russets and onions and salt and matzoh meal in.
I rendered turkey and chicken skins and fat from birds that had been brined. For the first time I understood why my grandparents and great aunts and uncles thought it was a treat to smear schmaltz on a good piece of Jewish rye.
But, shhhh, don't let my family know. What's your latke secret?