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

Transfer the mixture to a colander over a large bowl, and firmly squeeze the shredded veggies for a couple of minutes to press out as much water as possible.

Let the water in the bowl settle for 5-6 minutes until the starch accumulates at the bottom of the bowl. Carefully discard the water, but keep the sediment of starch which has settled at the bottom of the bowl.

In batches, pulse the shredded potatoes and onions a few times in a food processor. You aren’t looking to fully puree the mixture. Just break it up into smaller fragments.

Add the matzo meal, potato starch, salt, white pepper, and potato mixture back into the bowl with the starch. Stir until well combined.

For frying, heat canola or sunflower oil in a large skillet over medium heat. Once the oil is hot, scoop approximately ¼ cup of the potato mixture for each latke and flatten slightly. Fry for 3-4 minutes on each side, or until golden brown and crispy. Transfer the latkes to a wire rack suspended over a baking sheet to drain excess oil. Repeat with the remaining mixture, adding more oil as needed. If you are cooking a large batch, you can keep the wire rack and baking pan in an oven set to 250°F (120°C) to keep them warm while cooking the remaining batches.

For air frying, preheat the air fryer to 375°F (190°C). Lightly spray the air fryer basket with cooking spray or brush with olive oil. Form the potato mixture into small patties and place them in the basket in a single layer. Lightly spray or brush the tops of the latkes with oil. Air fry for 10-12 minutes, flipping halfway through, until golden brown and crispy.

Serve warm with your choice of toppings, such as apple sauce, vegan sour cream, and sauerkraut.