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Makes about 20
Pour the entire jar into a large bowl and create a well.
Crack 3 eggs (150g) into the middle, and add 1/2 cup of the water. Mix with a whisk and add the rest or the water gradually until you have a smooth and lump-free batter.
Let it sit for few minutes as it will thicken as it hydrates further.
Add a generous layer of cooking oil to a sauté pan over medium-high heat and add small spoonfuls of mix, pressing them gently flat.
Cook until golden brown on one side (2-3 minutes), then flip. Remove finished latkes to a wire rack over paper towels and serve with toppings and condiments of your choice.