Smoky Poblano Latkes

Ingredients

• 6-7 large russet potatoes (3-4 pounds), peeled and placed in large bowl of cold water
• 2 medium-large yellow onions
• 3 eggs, beaten
• ¾ cup flour
• ¼ cup potato starch (can substitute corn starch if potato starch is unavailable)
• ½ tablespoon ground pepper
• 2-3 teaspoon salt
• 1 teaspoon chili powder
• ½ teaspoon chipotle powder (optional)
• ½ teaspoon ground cumin
• ½ teaspoon smoked spanish paprika
• 8-10 poblano peppers, roasted, peeled, seeded, stemmed and chopped into 1/2-inch pieces
• 8 ounce rendered chicken fat (schmaltz)
• canola oil, for frying