Use the coarse grating disk of a food processor to grate the potatoes. Alternatively, grate the potatoes by hand using the large holes of a box grater)

Transfer the potatoes and green onion to a clean dish towel and squeeze out as much liquid as possible. Note: the drier the mixture, the crisper the latkes.

In a small bowl, whisk together the flour, baking powder, salt, pepper.

Transfer the potato mixture to a large bowl and stir in the eggs, followed by the cheese, and finally the flour mixture. Work together until evenly distributed.

Heat 1,5 tablespoon of oil (or more) in a large heavy-bottomed non-stick skillet over medium to medium-high heat.

Shape small handfuls of the potato mixture (roughly the size as a golf ball) into latkes, flattening gently.

Once the oil is hot, carefully place the patties into the skillet, leaving generous space around each one. You will need to work in batches.

Cook until the edges are brown and crispy, about 5 minutes. Then carefully flip them over and cook until deep golden brown on the second side, about another 5 minutes.

Transfer the latkes to a paper towel–lined plate and immediately sprinkle them with a pinch of salt. Repeat until all the latkes are fried, adding more oil as needed.

Serve hot, with crème fraîche, sour cream and/or applesauce, as desired. Enjoy!