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Four potatoes, one onion, one egg and a quarter cup of matzah meal. That’s the whole latke — everything else people add is optional.
Medium-low heat is the part that matters. Too hot and you get a dark crust over raw potato, which is how most disappointing latkes happen.
Grate the potatoes and the onion together and stir them before anything else goes in. The onion is what keeps the potato from going grey while you work.
Grate potatoes and onions, and stir to combine in a bowl
Add eggs, matzah meal, salt, and pepper
Fry in a skillet on medium-low heat until golden brown and flip to ensure cooked through