Step 1Grate the potatoes on the medium or fine side of a grater and place in a fine wire-mesh strainer suspended over a bowl. Grate the onion on the medium side of the grater and place in a separate strainer. Let both stand 10 minutes to drain. Press down gently to extract as much moisture as possible.
Step 2Transfer the potatoes to a bowl, add the grated onion, beaten eggs and seasonings, and mix well. Fold in the matzo meal. Let stand for 10 minutes, while heating one-fourth cup oil in a medium skillet over medium heat.
Step 3Scoop up one heaping tablespoon of the mixture and place it in the hot oil. Press down gently with the back of a spoon to flatten and form the latke. Repeat to form 4 to 5 latkes, depending on the size of pan, leaving space between them to facilitate turning.
Step 4Fry on medium heat until golden, about 2 minutes per side. Transfer the latkes to a paper towel-lined plate to drain. Repeat until all of the latkes are cooked, adding additional oil as necessary for frying. Serve warm.