Using a grater, shred the potatoes followed by grating the onions. Take the potatoes and onion in a tea towel and wring out as much liquid as possible.

Mix the potatoes and onion with the eggs, flour, salt and pepper in a big bowl. Form into hockey puck sized balls.

To fry:

Place 2 Tbsp oil and the duck fat in a large frying pan and heat to medium-high heat.

Once the oil is hot, add the the potato mixture to the frying pan in batches, pressing down with a spatula to flatten.

Cook each side for 2-3 minutes or until golden brown.

Transfer cooked latkes to paper towels to drain the oil and sprinkle with salt. Add additional oil to the frying pan as required to cook the rest of the potatoes.

To Serve:

Pre-heat the oven to 250 degrees 

Place latkes on a baking tray and warm for 10 minutes until ready for serving.

Top with smoked salmon and sour cream or hot pepper jelly and cream cheese (optional).

Serve and Enjoy!