Peel the potatoes and onions.

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

Place the grated potato and onion mixture in a clean dish towel.

Squeeze out as much excess moisture as possible from the potato and onion mixture.

Transfer the drained potato and onion mixture to a mixing bowl.

Add the eggs, matzo meal, salt, and pepper to the bowl.

Mix all ingredients thoroughly until well combined.

Heat peanut oil in a large skillet over medium-high heat.

Shape the potato mixture into small pancakes, using about 1/2 cup of mixture for each.

Gently flatten each pancake with a spatula.

Carefully place the latkes into the hot oil, ensuring not to overcrowd the skillet.

Fry the latkes for about 5 minutes per side, or until they are deep golden brown and crispy.

Remove the latkes from the skillet and place them on a cooling rack or a plate lined with paper towels to drain excess oil.

Serve immediately with sour cream or applesauce.