1/3cupmatzo mealor all-purpose flour, or breadcrumbs
avocado oilfor frying
Scrub the potatoes to clean and then carefully shred the potatoes using a medium-size grater on box grater or food processor. (optional) To prevent the potatoes from browning place the shredded potatoes as you grate them into a bowl filled with cold water.
After grating the potatoes, grate the onion.
Place the potatoes in the cheesecloth as well as the grated onion and squeeze out all of the excess water.
Place the grated potatoes and onion into a bowl and add in the matzo meal, eggs or aquafaba, and salt. Mix well and set aside.
Heat a skillet on medium-high heat with avocado oil on deep enough to shallow pan fry the latkes, you want the temperature around 370-375 degrees F. To test the oil use a little bit of the latke mixture to see if it sizzles when you put it in, if it does, it's ready.
Scoop about 1/4 - 1/3 cup of latke mixture and flatten in your hands to make a latke patty. Carefully place the latke into the pan and repeat with more latkes until the pan is full without overcrowding.
Fry the potato latkes for about 4-5 minutes per side, reducing the heat if needed.
Once the latkes are done transfer to a paper towel-lined baking sheet to drain. Sprinkle immediately with a little more kosher salt if you like them salted.