Grate potatoes and onions using a food processor or box grater. No need to peel the potatoes. If you want the latkes more crispy, grate potatoes using the largest setting. If you like them more potato-ey, use a finer grate.
Place grated potatoes and onions in a strainer over a large bowl. Leave for 5-10 minutes then squeeze out as much liquid as possible. You can use a cheesecloth or kitchen towel here if you have one to really dry it out.
Discard liquid, but keep the potato starch that falls to the bottom of the bowl. Add potato/onion mix back to the emptied bowl. Add one egg, matzah meal, salt and pepper together. Much easier to use your hands. Try forming a pancake with your hands and if it can’t hold together, add another egg.
Heat canola oil or schmaltz on medium high heat and let pan heat up about 5 mins. You can test if the oil is ready by adding a pinch of potato into the oil. If it fries up then it’s ready.
Form the latkes in your hands and place in pan with enough room to move around. Can be as thick or thin as you like. If you can draw out some more moisture at this stage, feel free to do so (especially if you want crisp latkes!)
Exact Cook time varies based on size of latke. Flip when bottom is golden brown. My thinner ones take about 3 minutes each side. When the second side has browned, place the latkes on a paper towel over a plate. Enjoy with your desired toppings and happy Chanukah!