Begin by peeling the Russet potatoes and placing them in cold water to prevent browning.

Using a food processor fitted with a grater attachment, shred the drained potatoes and the medium yellow onion together.

Take the bowl with the grated mixture and scoop it into a clean cheesecloth or a thin dish towel to remove excess moisture.

In the same bowl, stir in the large eggs, matzo meal, baking powder, kosher salt, and freshly ground black pepper.

In a large cast iron skillet, combine a few tablespoons of schmaltz with enough canola oil to create a depth of about ¼ inch and heat it over medium.

Use a large spoon to scoop out portions of the latke mixture and shape them into small discs before frying.

After frying, use a slotted spoon to remove each latke from the skillet and place them on a plate lined with paper towels to absorb excess oil.