Spread a sheet of cheesecloth (you can use a thin dish towel) on the counter top and grate the potatoes and onions (using the largest grater holes) right onto the cheesecloth.

Then, gather up the cheesecloth around the onions and potatoes and place the whole thing in a bowl. Season with a few pinches of Kosher salt, toss and let sit for 10 minutes.

Gather up the sides of the cheesecloth again and squeeze, squeeze, squeeze out the water. When you feel like you've gotten a lot of the water out, set the whole thing into a dry bowl and then small handful, by small handful squeeze out more water. Place the squeezed handfuls into a separate bowl.

Once you have hand-squeezed as much liquid out as possible, add 1/4 cup plain fine breadcrumbs to the grated potatoes and onions. Toss to coat the potatoes and onions in breadcrumbs. Then add one egg and mix with your hand.

Once the egg is mixed in, if the potatoes don't come together to form a pancake, add a second egg and mix to combine. Now your potatoes should stick together enough to be more like a pancake and less like hash browns. Season with another pinch of Kosher salt and a few cranks of fresh cracked black pepper.

Set up a braiser, Dutch oven or large skillet with 1/4 cup chicken fat and 1/4 cup grapeseed or vegetable oil. Set the heat to medium-high. Line a sheet tray with paper towels to catch the fried Latkes. Have your flaky finishing salt close by to top the fried latkes as they come out of the oil.

When the oil is shimmery, drop a small dollop of the Latke mixture in the oil, if it immediately begins to sizzle, the oil is ready. Spoon about 1/4 cup of the Latke mixture into the oil and gently spread it out to form a small irregular pancake. Don't pack it down too much, you want it to be somewhat light and airy like a fritter. Depending on the size of your skillet, try for four Latkes at a time.

Fry the latkes for 3-4 minutes on each side, until both sides are deep golden brown. Transfer to the paper towel-lined sheet tray and immediately sprinkle with flaky finishing salt. Add a tablespoon more each of chicken fat and grapeseed oil if needed between batches – letting the fat get hot again if you added more.

When you've fried all of the Latke mixture, serve the Latkes with a dollop of sour cream on top with a sprinkling of chives. Set out a small bowl of apple sauce for dipping.