Grate the potatoes and onion using a box grater or food processor.

Place the grated potatoes in a bowl of lightly salted water and soak for 20–30 minutes.

Drain thoroughly and squeeze out as much moisture as possible using a clean kitchen towel.

In a large bowl, combine potatoes, onion, egg, matzo meal, salt, and pepper. Mix until evenly combined.

Heat a large skillet over medium heat and add about ¼ inch of vegetable oil.

Scoop 3–4 tablespoons of potato mixture into the skillet, flattening into rounds about 3 inches wide.

Cook for 6–10 minutes per side until deeply golden and crisp.

Transfer cooked latkes to a warm oven while preparing the remaining batches.