Dimitri wrote:

> Congratulations you've discovered SCHMALTZ!


I thought schmaltz was exclusively chicken fat (and melodrama) or I
would have used the term. In that case, I've made latkes. I should
mention the other improvement on potato pancakes. I'd never gotten the
liquid out properly in the past. If you try to drain out all the excess
liquid from the grated potatoes, they turn brown from exposure to the
air. If you don't squeeze out any, the pancakes don't have the right
texture. This time we grated, squeezed and combined with egg and flour
practically all one right after the other.


--Lia