Make the Batter:
In a large bowl, beat the eggs and add the flour (or matzo meal), salt, pepper, and garlic powder. Mix well.
Add the grated potatoes (and onion) to the bowl and mix everything until fully combined.
Heat the Oil:
Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. You can test if the oil is hot enough by dropping a small spoonful of batter into the oil—if it sizzles immediately, it’s ready.
Fry the Pancakes:
Scoop about 2 tablespoons of the potato mixture and form a patty with your hands. Gently place it into the hot oil, pressing it down slightly to flatten.
Fry the latkes in batches, cooking for about 3-4 minutes per side, or until golden brown and crispy.
Once cooked, transfer the latkes to a paper towel-lined plate to drain any excess oil.
Serve:
Serve the potato pancakes hot, with your choice of sour cream, applesauce, or even a sprinkle of chives.
Tips:
Crispy Texture: The key to crispy latkes is squeezing out as much moisture as possible from the grated potatoes. You can also use a paper towel to help absorb extra liquid.
Flavor Variations: Some people like to add a bit of grated carrot for extra sweetness and color, or even a pinch of paprika for some warmth.
Enjoy these latkes with family, and I’m sure they’ll be a hit!