Clean the potatoes and then carefully shred the potatoes using a medium-size grater on a box grater or food processor. After grating the potatoes, grate the onion.
Place the shredded potatoes in the cheesecloth and squeeze out all of the excess water.
Place the grated potatoes and onion into a bowl and add in the matzo meal, eggs, and salt. Mix well and set aside.
Heat a skillet on medium-high heat with avocado oil that is deep enough to shallow pan fry the latkes. The temperature of the oil should be around 370-375 degrees F. To test the oil use a little bit of the latke mixture to see if it sizzles when you put it in then it’s ready.
Scoop about 1/4 cup of latke mixture and flatten in your hands to make a latke patty. Carefully place the latke into the pan and repeat with more latkes until the pan is full without overcrowding, usually about 5 latkes if you have a 10 inch skillet.
Fry the potato latkes for about 4-5 minutes per side.
Once the latkes are done transfer them to a plate lined with a paper towel or cooling rack to drain. Sprinkle immediately with a little more kosher salt if you like them salted.